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Roasted Duck Breasts with Raspberry and Orange Sauce

Duck and orange is a classic combination, isn't it? But i was looking for something more bold, a bit more striking... So I came up with this.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2


    •    2 duck breasts (skin on)
    •    165 raspberries (fresh or frozen)
    •    1 tsp honey
    •    juice of one medium-sized orange
    •    pinch of salt


  1. First, fry the duck breasts. Pat the skin dry and poke holes in it with a sharp knife -3-4 on each breasts will do. Then lay skin-side down in a dry pan set on a medium heat. Leave until the skin is golden and crisp - about 7 minutes - and then turn over and cook for about a minute on the other side. Lift with tongs into a small roasting dish and slide into an oven preheated to 220F/200C/gas mark 7. Roast for 20 minutes.
  2. While the duck is roasting, get on with the sauce. Tip out any fat that remains in the pan from frying the duck and tumble the washed raspberries into it. On a medium heat, drizzle in the honey and sprinkle in the salt. As it bubbles, mash up the raspberries a little as you stir, and squeeze in the orange juice. After few seconds it should be bubbling and hot. Blend until smooth and pass through a sieve to get rid of the seeds. Taste the sauce and adjust the flavours if you need to - more orange juice, salt or lemon/grapefruit juice. Serve the sauce warm with the sliced, roasted duck breasts on top.


This great family recipe is thanks to Comfort Bites at


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