Title: Duck with Raspberry Sauce
Categories: Poultry
Yield: 4 Servings
| 1/2 | c | Wine, dry red |
| 1/4 | c | Vegetable oil |
| 4 | | Duck-breasts, skin/deboned |
| 1/4 | c | Water |
| 1 | ts | Lime juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Caraway seeds, crushed |
Directions: Prepare marinade by combining Black raspberry preserves
(seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper,
caraway seeds and steak sauce in a small sauce pan. Cook over low heat
until thoroughly hot. Place duck breasts in shallow dish; pour marinade
over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally.
Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper,
stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min.
Slice thin and serve with sauce.