Serves: 4

Ingredients

Amount	Ingredient
2	boneless whole large wild duck breasts or 4 small breasts, split in half
	salt and pepper
2 tablespoon	raspberry preserves
2 tablespoon	butter or margarine
½ cup	chopped onion
¾ cup	cream sherry

How to Prepare

Sprinkle breast halves with salt and pepper. In a small mixing bowl, combine sherry and raspberry preserves; set aside. In a 10-inch skillet, melt butter over medium high heat. Add duck breast halves and cook for 3 minutes. Turn breasts over and add onion. Cook for 3 minutes or until meat is lightly browned. Pour sherry mixture over breasts and cook for 8 minutes or until meat is desired doneness and liquid is slightly reduced. To serve, slice breast halves and serve over hot, cooked pasta. Top with onion and sauce in skillet.