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Duck Breasts with Onion and Cranberry Confit Recipe
|For onion and cranberry confit|
|Butter||25 Milliliter (2 Tablespoon)|
|Sliced onions||500 Milliliter (2 Cups)|
|Cranberries||250 Milliliter (1 Cup)|
|Unsweetened apple juice||125 Milliliter (1/2 Cup)|
|Maple syrup||125 Milliliter (1/2 Cup)|
|Apple jelly||125 Milliliter (1/2 Cup)|
|Raspberry vinegar||1⁄2 Teaspoon (2 Milliliter)|
|For porto sauce|
|Butter||1 Teaspoon (5 Milliliter)|
|Chopped shallots||15 Milliliter|
|Port wine/Red wine||250 Milliliter (1 Cup)|
|Brown sauce||375 Milliliter (1 1/2 Cup, Store Bought)|
|For duck breasts|
|Butter||2 Teaspoon (10 Milliliter)|
|Duck breasts||1 1⁄2 Pound (2 Pieces, 3/4 Pound / 375 Gram Each)|
Serving size: Complete recipe
Calories 2566 Calories from Fat 593
% Daily Value*
Total Fat 67 g102.6%
Saturated Fat 32.8 g164.2%
Trans Fat 0 g
Cholesterol 609.9 mg
Sodium 1984.7 mg82.7%
Total Carbohydrates 299 g99.8%
Dietary Fiber 26.2 g105%
Sugars 199.6 g
Protein 147 g293.8%
Vitamin A 39.9% Vitamin C 198.1%
Calcium 44.4% Iron 211.3%
*Based on a 2000 Calorie diet
Add the cranberries, apple juice, maple syrup, apple jelly and raspberry vinegar.
Let simmer over medium heat for approximately 12 to 15 minutes; keep warm.
PORTO SAUCE In a small pan, melt the butter and saute the shallots.
Add the port, bay leaf, parsley and thyme; let reduce by half.
Add the brown sauce and let simmer over low heat for 2 to 3 minutes; strain and keep warm.
DUCK BREASTS In an ovenproof skillet, heat the butter and cook the duck breasts for 2 minutes on each side.
Finish cooking in the oven at 350°F (180°C), with the skin side down, for 10 minutes or until the desired taste is reached.
Cut the breasts into thin slices and serve on plates lined with the porto sauce.
Garnish with the onion and cranberry confit.