Duck breasts are best when cooked to a perfect medium-rare. The temperature should be about 145°F in the thickest part of the meat. When overcooked, the meat gets tough because it doesn't have very much fat or marbling.

• Place duck breasts in a shallow glass pan. Prick the skin with a fork. Sprinkle with the brown sugar and drizzle with the soy and sesame oil. Refrigerate for 30 to 60 minutes.

• Combine raspberry jam, butter, Dijon, and thyme in a small bowl. Set aside.

• Preheat the broiler. Cook under the broiler, skin-side up, until golden brown, about 5 minutes. Turn the breasts and cook the other side for about 3 minutes. Remove from the oven and let rest for 5 minutes.

• Slice the duck breast on the diagonal into ¼-inch-thick slices and serve with a dollop of the butter on each breast.