Title: Duck with Raspberry Sauce #1
Categories: Poultry Sauce Game
Yield: 1 Servings
| 1/2 | c | Wine, dry red |
| 1/4 | c | Soy sauce |
| 1/4 | c | Vegetable oil |
| 1/4 | ts | Pepper |
| 4 | | Duck-breasts, skin/deboned |
| 1/4 | c | Black raspberry preserves |
| 1/4 | c | Water |
| 1 1/2 | tb | Dijon mustard |
| 1 | ts | Lime juice |
| 1 | ts | Soy sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Caraway seeds, crushed |
| 1/2 | ts | Steak sauce (Heinz/A1) |
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 C soy
sauce, vegettable 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.