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Duck Breasts with Cranberries Recipe
|Frozen cranberries||6 Ounce (180 Grams)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Honey||15 Milliliter (1 Tablespoon)|
|Honey wine||125 Milliliter (1/2 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chopped shallots||25 Milliliter (2 Tablespoon)|
|Honey wine||250 Milliliter (1 Cup)|
|Semi glaze orange zest||250 Milliliter (1 Cup, Brown Sauce Store Brought)|
Serving size: Complete recipe
Calories 1907 Calories from Fat 370
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 14.2 g71.1%
Trans Fat 0 g
Cholesterol 287.9 mg
Sodium 646.2 mg26.9%
Total Carbohydrates 278 g92.8%
Dietary Fiber 7.1 g28.3%
Sugars 148 g
Protein 69 g137.4%
Vitamin A 27.1% Vitamin C 150.7%
Calcium 9% Iron 100.2%
*Based on a 2000 Calorie diet
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.