Duck Breasts with Cranberries Recipe
Ingredients
| Cranberries | 6 Ounce, frozen | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Honey wine | 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Duck breasts | 4 | |
| Shallots | 2 Tablespoon, chopped | |
| Bay Leaf | 1 | |
| Thyme Sprig | 1 | |
| Parsley sprigs | 1 | |
| Honey wine | 1 Cup (16 tbs) | |
| Brown sauce | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a small pan, bring the cranberries, orange juice, honey and honey wine to a boil.
Continue cooking for 3 to 4 minutes.
Keep 1/4 cup (50 ml) of cranberries for garnish and reduce the rest to a puree in a food processor.
Preheat the oven to 350°F (180°C).
In a pan, heat the butter and oil.
Cook the duck for 1 to 2 minutes on each side; season.
Place on a buttered pan and bake for 10 to 12 minutes.
Add the shallots and spices to the frying pan and saute lightly.
Add the honey wine.
Add the cranberry puree and brown sauce.
Simmer for 5 to 10 minutes over low heat.
Line the plates with sauce and cover with slices of duck.
Garnish with cranberries and orange zest.
Continue cooking for 3 to 4 minutes.
Keep 1/4 cup (50 ml) of cranberries for garnish and reduce the rest to a puree in a food processor.
Preheat the oven to 350°F (180°C).
In a pan, heat the butter and oil.
Cook the duck for 1 to 2 minutes on each side; season.
Place on a buttered pan and bake for 10 to 12 minutes.
Add the shallots and spices to the frying pan and saute lightly.
Add the honey wine.
Add the cranberry puree and brown sauce.
Simmer for 5 to 10 minutes over low heat.
Line the plates with sauce and cover with slices of duck.
Garnish with cranberries and orange zest.
Chef
