Recipe: Raspberry sauce for Duck legs or breast

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  • 1/2 cup raspberries
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1 teaspoon red wine vinegar (nah, balsamic)
  • 1/2 cup water (nah, red wine)


  • In a small pan, combine the raspberries, cinnamon, sugar, vinegar, and water.
  • Cook over medium low heat until the berries are soft and the sugar has dissolved.
  • Place in a blender and puree until smooth.
  • Drizzle the raspberry sauce over duck legs or breasts.


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