


Purée raspberries in a blender or food processor and pass through a sieve. You have to put apart some fruits to garnish.
Remove skin from duck breasts because they're rich in fat. Put them in a saucepan together with oil and chives. Fry lightly on both
sides and pour in Marsala; let it evaporate on a fierce flame. At this point lower the flame, add raspberries juice and 1 ladle warm
water, season to taste with salt and keep on cooking, half-covered, until meat is tender. Add other water only if necessary. In the
last minutes of cooking time, slice the meat in order to flavor better and taste the cooking juice. If it's sour, no problem! Add 2
tablespoons of sugar.
The dish is ready.
Our suggestion is: Grignolino del Monferrato Casalese (red wine from Piedmont - Italy).

Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".