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Duck Breast with Raspberry-Port Sauce Recipe


This mouth waster dish was created by Chef Mike Stauffer of the Log Cabin.


  • 2 tbsp. butter
  • 1 minced shallot
  • 1/4 cup port wine
  • 1/4 cup dry white wine
  • 3 tbsp. Kitchen Kettle Red Raspberry Preserves
  • 1 tbsp. Kitchen Kettle Dijon mustard
  • 3 tbsp. raspberry vinegar
  • 1/2 cup raspberries
  • salt & pepper
  • 4 duck breasts
  • 1 tsp vegetable oil


1. Melt 1 tsp. of butter in a small pan. Saute the shallots until they are soft. Add raspberry preserves, vinegar, and mustard. Stir until smooth. Whisk in butter and add the raspberries. Keep the sauce warm while cooking the duck breast.
2. Make a cress cross pattern on top of the duck skin. Heat the oil in a large skillet. Add the duck breast skin side down and cook until the skin is brown and crisp. Turn them and cook about two minutes on the other side. Then turn again to the sikinside and cook another 4-5 minutes.
3. Transfer the duck to a cutting board and let rest for a few minutes. Slice thinly on an angle and spoon sauce on them.

Kitchen Kettle Village, Kitchen Kettle Red Raspberry Preserves

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