|Boneless duck breasts||1 Pound , skin removed (450 Gram)|
|Raspberry vinegar||2 Tablespoon|
|Clear honey||1 Tablespoon|
|Sunflower oil||1 Teaspoon|
|Kiwi fruit||2 , peeled and sliced thinly|
|Raspberries||8 Ounce , thawed if frozen (225 Gram)|
|Rose wine||1/2 Pint (300 Milliliter, 1 1/4 Cups)|
|Cornflour||2 Teaspoon , blended with cold water (Cornstarch)|
|Cold water||4 Teaspoon|
1. Preheat the grill (broiler) to medium. Skin and trim the duck breasts to remove any excess fat. Score the flesh in diagonal lines and pound it with a meat mallet or a covered rolling pin until it is 1.5 cm/ 3/4 inch thick.
2. Place the duck breasts in a shallow dish. Mix together the vinegar, brandy and honey in a small bowl and spoon over the duck. Cover and leave-to chill for about 1 hour.
3. Drain the duck, reserving the marinade, and place on the grill (broiler) rack. Season and brush with oil. Cook for 10 minutes, turn over, season and brush with oil again. Cook for 8-10 minutes until the meat is cooked through.
4. For the sauce, reserve 60 g/2 oz raspberries and place the rest in a pan. Add the reserved marinade and the wine. Bring to the boil and simmer for 5 minutes until slightly reduced.
5. Strain the sauce through a sieve, pressing the raspberries with the back of a spoon. Return the liquid to the pan and add the cornflour (cornstarch) paste. Heat through, stirring, until thickened. Add the reserved raspberries and season.
6. Slice the duck breast and arrange fanned out on warm serving plates, alternating with slices of kiwi fruit. Spoon over the sauce and serve.
Serving size Complete recipe
Calories 2161Calories from Fat 1218
% Daily Value*
Total Fat 136 g209.2%
Saturated Fat %
Trans Fat 0 g
Sodium 425 mg17.71%
Total Carbohydrates 117 g39%
Dietary Fiber 17 g68%
Sugars 75 g
Protein 90 g180%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet