Meats: Duck Breasts with Raspberry Sauce

Serves 4.
4 duck breast halves
2 t sea salt
2 t ground cinnamon
4 t demerata sugar
1/2 cup red wine
1/4 cup creme de cassis
1 t cornstarch
4 oz. raspberries

Preheat oven oon broiler setting.  Use fork to score duck breasts through the skin and fat but not all the way through to the meat.  Heat a large heavy skillet on med high.  Fry breasts, skin side down, until skin browns and fat runs out, about 10 mins.  Remove breasts from pan and pour off most of the fat.  Return meat to pan and fry skin side up for another 10 mins.  Remove from pan and allow to rest on baking sheet.  Mix salt, cinnamon, sugar tog and sprinkle over skin of meat.  Pour most of the fat out of the pan.
Mix tog wine, cassis, cornstarch in a small bowl.  Pour into pan and simmer for 3 mins, stirring constantly, until sauce is thickened.  Add raspberries and simmer for another minute until heated through.  Broil breasts skin side up until the sugar begins to caramelize, about 1 min.  Slice meat thinly, pour a little sauce over the top and serve warm.