Duck Breasts with Raspberry Sauce

1/2 c Dry red wine
1/4 c Soy sauce
1/4 c Vegetable oil
1/4 ts Freshly ground black pepper
4 ea Wild-duck breasts; skinned and boned

Raspberry Sauce
1/4 c Seedless black raspberry preserves
1/4 c ; water
1 1/2 tb Dijon mustard
1 ts Lime juice
1 ts Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Caraway seeds; crushed
1/2 ts Steak sauce

Combine wine, soy sauce, vegetable oil, and pepper in a small bowl, stirring well. Place duck breasts in a shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning meat occasionally. Remove duck breasts from marinade, and place on broiler rack. Broil 5 inches from heat 15 to 20 minutes, turning once. To serve, thinly slice and serve with sauce. Yield: 4 servings.

Raspberry Sauce: Combine all ingredients in a small saucepan; cook over low heat until thoroughly heated. Yield: about 1/2 cup.

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