Amordivino Wines
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Petti d'Anatra in Salsa di Lampone (Duck Breasts in Raspberry Sauce)
Prep Time:10 min
Cooking Time:35 min This recipe takes only 35 to cook
Difficulty:Intermediate
 

Ingredients
300gr Duck breasts
300gr fresh or frozen raspberries
2tbsp olive oil
1tbsp chopped chive
100ml Marsala
Salt
Method
Blend the raspberries, leaving a few for the decoration at the end. Take off the skin from the breasts, because they are very fat, and put them in a pan with the chive and the olive oil. Slightly pan-fry the breasts on both sides, then add the Marsala wine and let it evaporate on a high heat. Add the raspberry juice, the raspberries and 2 tbsp of water. Lower the heat, add a little pinch of salt and cook with a lid until the meat is tender. Just before the end, cut the breasts in slices and let them absorb the flavour of the sauce. Arrange the meat on the individual plates and serve.
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