Grilled Duck with Mascarpone and Spicy Raspberries | Crescent Duck
Grilled duck breasts marinated in pear juice and red wine, topped with mascarpone and spicy raspberries on toasted challah toast—peri-peri flavor and creamy richness in every bite!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crescentduck.com.
Ingredients
- 4 boneless, skinless duck breasts
- 1 cup pear juice concentrate
- 1/2 cup red wine
- 1 loaf challah bread
- 16 ounces fresh mascarpone cheese
- 1/2 cup fresh chilled raspberries
- 2 tablespoons red chile pepper jelly
- salt and pepper to taste
More Like This
Apricot Brandied Duck | Crescent Duck
crescentduck.com
Crispy Duck Breast – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Duck Breasts with Cherry Jus
snowballsunderwear.com
Pan-seared Duck Breasts with Raspberries – Lodge Cast Iron
lodgecastiron.gr
Pan-seared Duck Breasts with Raspberries – Lodge Cast Iron
lodgecastiron.eu
Crispy Pan-Seared Duck Breast with Herb Sauce
solin.stream
Crispy Duck Breast - Cherry Reduction
recipes.anovaculinary.com
Crispy Skin Duck Breast with Peach Tarragon and Honey Recipe | Luv-a-Duck – Australia’s Favourite Du
luvaduck.com.au