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Seared Duck Breast with Port Wine and Raspberry Reduction Sauce Recipe

  • Author: William Lee Cooksey IV, Sportsmen Outreach Coordinator, Mississippi River Delta Restoration

Notes

The basic recipe came from Ira McCauley of MoMarsh. It’s a very loose recipe. I change something every time, and it always comes out a winner to everyone who has ever eaten it.

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ABOUT THE DISH

I first hunted and fished in Louisiana when I was five. Being on the water with my father is something I’ll always treasure. Making sure future generations can share similar memories is reason enough.

RECIPE

Ingredients

  • Author: William Lee Cooksey IV, Sportsmen Outreach Coordinator, Mississippi River Delta Restoration
    •

    Ingredients

    Seared Duck Breast

    • 1 big duck breasts, skin on
    • 1 tbsp butter
    • Salt and pepper to taste

    Port Wine and Raspberry Reduction Sauce

    • 1 cup port wine
    • 1/2 cup beef broth
    • 12 oz fresh raspberries (blackberries are just as good)
    • 4 Tbsp. butter
    • 4 Tbsp. molasses
    • 1 tsp. crushed red pepper

    Instructions

    Combine sauce ingredients to suit your taste (I’ve never measured a thing).

    1. Simmer on med-low heat for about an hour until sauce reduces and thickens. If it thickens too fast, add some port and broth.
    2. When the sauce is almost finished, liberally salt and pepper duck breasts and sear at a high temperature in butter on a cast-iron skillet. Don’t cook past medium rare!!!
    3. Once finished, spoon sauce over duck and serve with garlic bread and a vegetable of choice, like grilled asparagus.

    “I first hunted and fished in Louisiana when I was five. Being on the water with my father is something I’ll always treasure. Making sure future generations can share similar memories is reason enough.”
    – William Lee Cooksey IV

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