MSGID: 1:18/200.0 5da913d2   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Magret Of Duck Luke   
    Categories: Five, Poultry, Fruit, Wine, Herbs   
         Yield: 4 Servings   
       
         2    (14 oz ea) duck breast   
              - halves; skin side intact   
              Fine sea salt & black   
              - pepper   
         1 c  Beef broth   
         8    Fresh raspberries   
         3 tb Madeira or port   
              Thyme sprigs; garnish, opt   
       
     Heat a large skillet over medium-high heat.   
        
     Meanwhile, use a sharp knife to score the duck breast   
     skin on the diagonal in one direction and then in the   
     other, spacing the cuts about 1/2 inch apart and being   
     careful not to cut all the way through to the meat.   
     Season both sides of each breast with salt and pepper to   
     taste.   
        
     Place the breasts skin side down in the skillet and cook   
     for about 5 minutes, until they are nicely browned and a   
     fair amount of fat has been rendered. Turn the breasts   
     over and cook for 4 to 6 minutes. Transfer to a plate   
     and cover loosely with aluminum foil to keep them warm   
     while you make the sauce.   
        
     Spoon out all but 2 tablespoons of the fat; strain and   
     reserve for another use, if desired.   
        
     Add the broth to the skillet and cook for about 3   
     minutes or until it is reduced by about half. Add the   
     raspberries; once they have warmed through, use a fork   
     to crush them and release their juices. Add the port or   
     Madeira; cook for 2 minutes, stirring. If desired, use a   
     fine-mesh strainer to strain the sauce into a serving   
     bowl. Taste, and adjust the seasoning as needed.   
        
     Uncover the duck breasts. Cut each one on the diagonal   
     in 1/2" slices, fanning them on individual plates. Spoon   
     the sauce over them and sprinkle with thyme leaves, if   
     desired. Serve warm.   
        
     RECIPE FROM: https://www.washingtonpost.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... There are no Scots-Irish food booths at foreign culture exhibits.   
   ___ MultiMail/Win32 v0.49   
      
   --- Maximus/2 3.01   
    * Origin: Outpost BBS * bbs.outpostbbs.net:2304 (1:18/200)   
   SEEN-BY: 1/123 18/200 227/114 229/354 426 1014   
   PATH: 18/200 229/426