Seared duck breasts with red wine and raspberry sauce

Seared duck breasts with red wine and raspberry sauce

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Duck is easy to make and perfect to serve for that special occasion!

  • Recipe serves1-4
  • Preparation time10 minutes
  • Cooking time25 minutes


  • 4 duck breast fillets
  • 15 ml margarine
  • ½ onion, finely chopped
  • 60 ml red wine
  • 1 KNORR Chicken Stock Pot
  • ½ cup water
  • 30 ml honey
  • 5 ml corn flour mixed with a little water to form a smooth paste
  • 45 ml raspberries (fresh or frozen)


  • Season the duck breast fillets with salt and freshly ground black pepper.
  • Heat a heavy-based frying pan until medium-hot, add the margarine then lay the duck breasts, fat side down, in the hot pan.
  • Fry for 3-4 minutes until the skin is crisp and golden, then turn over and fry for a further 6-8 minutes until the duck is cooked to your liking.
  • Remove and cover and keep warm.
  • To prepare the sauce use the same pan that you cooked the duck breasts in – sauté the onion until tender then add the red wine and allow to cook for 1 minutes before adding the KNORR Chicken Stock Pot, water and honey.
  • Allow to simmer for 5 minutes to reduce then stir in the corn flour paste and the fresh raspberries and simmer for a further 5 minutes to thicken.