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Cranberry Duck Breasts

Cranberry Duck Breasts
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Cranberry Duck Breasts combine the rich, gamey flavor of juicy, tender duck with a bright, tangy, and sweet cranberry sauce made from fresh cranberries, orange zest, and honey. This elegant and surprisingly easy recipe is perfect for festive dinners and special occasions, delivering a sophisticated dish that balances richness and freshness beautifully.

Ingredients

Scale

Duck

  • 2 fresh, high-quality duck breasts
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cranberry Sauce

  • 1 cup fresh cranberries
  • Zest and juice of 1 orange
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tablespoon fresh thyme or rosemary, chopped
  • 1 tablespoon butter (or plant-based alternative for dairy-free)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Duck Breasts: Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut too deeply. Season both sides generously with salt and freshly ground black pepper. Let the duck rest at room temperature for about 15 minutes.
  2. Cook the Duck Breasts: Place the duck breasts skin side down in a cold, dry skillet. Cook over medium heat for 6 to 8 minutes until the skin is golden and crispy and the fat has rendered. Flip the breasts over and cook for an additional 3 to 5 minutes, depending on your preferred doneness (medium-rare is ideal).
  3. Rest the Duck: Transfer the cooked duck breasts to a cutting board and let rest for at least 5 minutes to allow juices to redistribute, ensuring tender and juicy meat.
  4. Make the Cranberry Sauce: Remove excess duck fat from the skillet, leaving about one tablespoon. Sauté minced shallots and garlic until fragrant. Add fresh cranberries, orange juice and zest, honey, and fresh herbs. Cook over medium heat, stirring frequently, until the cranberries burst and the sauce thickens. Stir in butter for a glossy, smooth finish. Season with salt and pepper to taste.
  5. Slice and Serve: Slice the rested duck breasts thinly against the grain. Arrange on plates and spoon generous amounts of warm cranberry sauce over the duck. Garnish with fresh herbs and cranberries if desired.

Notes

  • Score the skin carefully to render fat and crisp the skin without cutting too deeply.
  • Use a cold pan to start cooking duck to render fat slowly and prevent burning.
  • Rest duck after cooking to maintain juiciness.
  • Fresh cranberries provide better texture and acidity than canned.
  • Adjust honey or maple syrup based on sweetness preference due to tartness of cranberries.
  • Butter can be replaced with plant-based alternatives for a dairy-free sauce.
  • The recipe is naturally gluten-free; verify sweetener labels to ensure no gluten.

Nutrition

Keywords: duck breasts, cranberry sauce, holiday recipe, festive dish, gluten free, pan-seared duck, cranberry glaze, orange zest, game meat

Find it online: https://sophiemelody.com/cranberry-duck-breasts/