Serves 2 / Ingredient tips: I use ghee (clarified butter) for high-heat cooking. In a pinch, substitute light cream cheese for the mascarpone. Prep tips: Find our online recipes for duck stock and Asparagus Bundles (shown, right).

2 tablespoons chopped shallots

1¼ cups ruby port, divided

1 6-ounce package fresh or frozen and thawed raspberries

1 cup rich duck stock or low-sodium chicken broth

1 bay leaf

¼ teaspoon freshly ground pepper (preferably a mixture of black, white, green, and pink)

1 tablespoon mascarpone cheese

⅓ cup unbleached flour

2 teaspoons ghee (clarified butter)

2 6-ounce duck breast fillets, skinned

1 teaspoon snipped chives

1. Place shallots and 1 cup port in a small saucepan and bring to a boil. Reduce heat to medium-low; simmer until reduced to ½ cup, 8-10 minutes.
2. Place 1 cup raspberries and 1 cup duck or chicken broth in a blender. Pulse gently, just enough to break up raspberries but not enough to crack seeds (they will turn the mixture bitter). Strain through a fine sieve into reduced port mixture (discard solids). Add bay leaf and pepper. Cook gently until reduced to a thin sauce consistency, 20-25 minutes. Remove bay leaf. Whisk in mascarpone. Salt to taste.
3. Spread flour on a plate. Melt ghee in a skillet or nonstick pan over high heat. When pan is very hot, season duck fillets with salt and pepper; roll in flour to coat, shaking off excess. Place in hot pan, smooth side down. Cook for 2-3 minutes, or until edges begin to turn opaque and duck is nicely browned. Turn and cook other side for about 1 minute. Pour remaining ½ cup port over duck, cover, and reduce heat to lowest setting. Cook for another 2 minutes.
4. Gently reheat sauce; drop in remaining raspberries, but do not stir. Slice duck fillets and place on each plate. Spoon on sauce and raspberries, sprinkle with chives, and serve at once.

PER SERVING (with 2 tablespoons sauce): 308 cal, 38% fat cal, 13g fat, 5g sat fat, 145mg chol, 36g protein, 11g carb, 2g fiber, 151mg sodium