1. Place duck breasts between two pieces of plastic wrap and pound to 1/2-inch thickness. Score the skin in a crisscross pattern (do not cut through to the meat). Sprinkle duck with salt and pepper on both sides. Heat a large nonstick skillet over medium-high heat until hot. Add duck to skillet, skin side down. Reduce heat to medium and cook until golden, about 5 to 8 minutes. Turn duck over and cook 5 to 7 minutes more until golden and the internal temperature measures 160 degrees on an instantread thermometer. Transfer to a plate and let rest 10 minutes while you prepare the sauce. Be sure to save the juices that accumulate to add to the sauce.

2. In a small saucepan, combine fruit spread, broth, vanilla, vinegar, soy sauce, thyme, and garlic powder. Bring to a boil over high heat. Reduce heat and simmer 1 minute, whisking frequently. Remove from heat and let stand while duck continues to rest.

3. Transfer duck to a cutting board. Stir any accumulated juices from the duck into the sauce. Reserve 8 to 12 raspberries to use as a garnish, and stir the rest into the sauce until well mixed. The sauce will thicken while standing and may be thinned with a little water if it gets too thick.

4. To serve, spoon sauce on 4 plates, then slice each breast into thin slices and transfer to the plates. Top with additional sauce if desired, and garnish each serving with 2 or 3 of the reserved berries.

Source: Hannaford fresh Magazine, January - February 2012