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Use a knife to score the duck breasts through the skin and fat but not all the way through to the eat. Heat a large heavy frying pan on medium. Fry the duck breasts skin side down, until the skin browns and fat is released (for about 10 mins). Remove the breasts from the pan and pour off most of the fat.

Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Return breasts to pan and fry skin side up for about 10 minutes (unless you like it pinker). Turn over once and sprinkle with more of the sugar mixture and cook 1 minute more.

Remove breasts from the pan and allow to rest. Mix together the red wine, raspberry vinegar and cornflour in a small bowl. Pour into the pan and simmer for 3 minutes, stirring constantly until the sauce is thickened. Add the raspberries and simmer for another minute until heated through. Slice the duck breasts thinly, pour a little sauce over the top and serve warm.

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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