Description
Cranberry Drizzled Duck Breasts are the perfect dish for a delicious and elegant meal, featuring crispy duck breasts paired with a rich cranberry sauce.
Ingredients
Scale
- 2 (6-8 ounce) duck breasts, skin on
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup dry red wine
- 1/4 cup chicken broth
- 1/4 cup cranberry sauce (whole berry or jellied)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon orange zest
- 1 tablespoon cold butter, cut into small cubes
- Fresh rosemary sprigs, for garnish (optional)
Instructions
- Place the duck breasts skin-side up on a cutting board. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Aim for cuts about 1/2 inch apart.
- Pat the duck breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Place the duck breasts skin-side down in a cold, oven-safe skillet (cast iron is ideal).
- Turn the heat to medium-low. Cook skin-side down for about 15-20 minutes, or until the skin is golden brown and crispy. Pour off rendered fat into a heatproof container.
- Flip the duck breasts and sear the other side for 2-3 minutes, or until lightly browned.
- Preheat your oven to 400°F (200°C). Place the skillet with the duck breasts in the preheated oven and cook for another 5-7 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove the duck breasts from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes before slicing.
- In the same skillet you used to cook the duck breasts (after pouring off most of the fat, leaving about 1 tablespoon), add the olive oil. You can sauté a finely minced shallot or a clove of garlic in the oil for added flavor if desired.
- Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half.
- Stir in the chicken broth, cranberry sauce, balsamic vinegar, Dijon mustard, and orange zest. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the sauce has thickened slightly.
- Remove the skillet from the heat and whisk in the cold butter, one cube at a time, until it’s melted and the sauce is smooth and glossy.
- Taste the sauce and adjust the seasoning as needed.
- Using a sharp knife, slice the duck breasts thinly against the grain.
- Arrange the sliced duck breasts on plates and spoon the cranberry drizzle generously over the duck.
- Garnish with fresh rosemary sprigs, if desired. Serve immediately.
Notes
- Letting the duck rest is important for juicy, tender meat.
- You can adjust the sweetness of the sauce by varying the amount of cranberry sauce.
- Don’t skip scoring the skin; it helps render the fat and crisp the skin nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pan-searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg