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Cranberry Duck Breasts

Cranberry Duck Breasts
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Cranberry Duck Breasts is an elegant yet simple dinner recipe that combines crispy, juicy duck breasts with a bright, tangy cranberry glaze. Ready in under 40 minutes, this dish balances rich flavors with fresh citrus and herbs, making it perfect for special occasions or an impressive weeknight meal.

Ingredients

Scale

Main Ingredients

  • 2 duck breasts, skin on
  • 1 cup fresh cranberries
  • 1/2 cup orange juice
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 2 tablespoons butter
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, chopped

Optional Variations

  • 1/2 cup dried cranberries (soaked before use)
  • 1/2 teaspoon cinnamon or star anise (for spiced cranberry sauce)
  • Mixed berries (e.g., raspberries or blueberries) to combine with cranberries
  • Agave syrup as a vegan substitute for honey

Instructions

  1. Prepare the duck breasts: Pat the duck breasts dry with paper towels to ensure crispy skin. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
  2. Sear the duck breasts: Place the duck breasts skin side down in a cold, dry skillet over medium heat. Cook slowly for 6 to 8 minutes until the skin is golden and crispy and much fat has rendered out. Flip and cook the other side for 3 to 4 minutes to medium-rare or preferred doneness. Remove from heat and let rest while preparing the sauce.
  3. Make the cranberry sauce: Pour off excess duck fat from the skillet, leaving about one tablespoon. Add the chopped shallots and garlic; sauté until fragrant and translucent. Stir in fresh cranberries, orange juice, honey, and a pinch of salt. Simmer for 8 to 10 minutes until cranberries burst and the sauce thickens slightly. Swirl in butter and fresh herbs for richness and aroma.
  4. Plate and serve: Spoon the warm cranberry sauce generously over the rested duck breasts. Garnish with extra fresh herbs if desired and serve immediately while warm.

Notes

  • Score the skin properly to render fat and achieve crispy skin without overcooking the meat.
  • Using a cast-iron skillet ensures even heat retention and superior sear.
  • Rest duck breasts for 5-10 minutes after cooking to retain juices.
  • Simmer cranberry sauce gently to get a glaze consistency that clings well.
  • Avoid overcrowding the pan; cook in batches if needed for best results.
  • Frozen cranberries can be used; add extra simmering time.
  • You can substitute lemon juice or white wine for orange juice if needed.
  • Ensure all ingredients are gluten-free for dietary requirements.
  • Store leftover sauce separately to preserve texture.

Nutrition

Keywords: duck breasts, cranberry sauce, dinner, quick recipe, gluten free, elegant meal, cranberry glaze, orange juice, autumn recipe

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