Recipe details
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Duck Breast with Cranberry Sauce
45min
4 servings
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This elegant dish features succulent pan-seared duck breast served with a tangy and sweet cranberry sauce. The duck breast is cooked to perfection, resulting in a crispy skin and tender, juicy meat. The homemade cranberry sauce, infused with aromatic spices and a touch of orange zest, perfectly complements the rich flavor of the duck. This restaurant-quality meal is perfect for a special occasion or a sophisticated dinner party.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
18 g
Allergen Content
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Ingredients
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Steps
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Prepare the cranberry sauce
In a medium saucepan, combine the cranberries, sugar, cinnamon stick, star anise, cloves, and red wine. Zest the orange and add the zest to the saucepan. Juice the orange and add the juice to the saucepan as well.
Cook the cranberry sauce
Bring the cranberry mixture to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 15-20 minutes. Remove from heat and discard the cinnamon stick, star anise, and cloves.
Prepare the duck breasts
Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck breasts with salt and black pepper.
Cook the duck breasts
Heat a large skillet over medium-high heat. Place the duck breasts, skin-side down, in the skillet. Cook for 6-8 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-6 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Rest the duck breasts
Remove the duck breasts from the skillet and let them rest on a cutting board for 5 minutes. The internal temperature will continue to rise to 145°F (63°C) during this time.
Finish the sauce
While the duck breasts are resting, strain the cranberry sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Stir in the butter until melted and well combined.
Slice and serve
Slice the duck breasts crosswise into 1/2-inch thick slices. Arrange the sliced duck on serving plates and spoon the cranberry sauce over the top. Serve immediately.
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