Liberty Ducks - Hoisin Raspberry Sauce

You can substitute the duck with chicken or turkey.

**INGREDIENTS**

• 2 lbs. boneless Duck breasts
• Salt and Pepper
• ½ c. Pinot Noir
• ½ c. Hoisin sauce
• 2 t. fresh ginger, peeled and finely minced
• 2 T. seasoned rice vinegar
• 1 t. cornstarch
• 6 oz. fresh raspberries

**DIRECTIONS**

Mix together wine, hoisin sauce, ginger, vinegar and cornstarch in a bowl and set aside.
Salt and pepper both sides of the duck breasts. With a sharp knife score the fat side with 4 cuts, making a criss-cross pattern but not cutting all the way to the meat.

Heat a large skillet over medium heat and place duck fat down for 8-10 minutes or until fat is rendered and skin has browned. Turn over and cook other side for 3-4 minutes or until center is medium-rare, 130⁰. Remove from pan and let rest on a plate.

Pour most of the fat out of the pan. Save fat for later if desired to cook roasted potatoes in.

Put the wine mixture in the same pan over medium heat and simmer 2 minutes scraping up any bits on the bottom of pan, stirring constantly until thickened. Add raspberries and duck breasts meat side down and heat for 1-2 minutes and remove from pan.

Slice duck breasts ¼ inch thick across the grain, plate and spoon the sauce over each breast. The sauce can also be used on well-cooked chicken thighs or turkey.

Serve warm with caramelized bok choy, jasmine rice or rice noodles with broccoli and Papapietro Perry Pinot Noir, Leras Vineyard.

Can be enjoyed with either a Papapietro Perry Russian River Chardonnay or a Papapietro Perry Russian River Pinot Noir! Or both!