Duck Breasts with Onion and Cranberry Confit Recipe


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


For onion and cranberry confit
 Butter25 Milliliter (2 Tablespoon)
 Sliced onions500 Milliliter (2 Cups)
 Cranberries250 Milliliter (1 Cup)
 Unsweetened apple juice125 Milliliter (1/2 Cup)
 Maple syrup125 Milliliter (1/2 Cup)
 Apple jelly125 Milliliter (1/2 Cup)
 Raspberry vinegar1⁄2 Teaspoon (2 Milliliter)
For porto sauce
 Butter1 Teaspoon (5 Milliliter)
 Chopped shallots15 Milliliter
 Port wine/Red wine250 Milliliter (1 Cup)
 Bay leaf1
 Parsley sprig1
 Thyme sprig1
 Brown sauce375 Milliliter (1 1/2 Cup, Store Bought)
For duck breasts
 Butter2 Teaspoon (10 Milliliter)
 Duck breasts1 1⁄2 Pound (2 Pieces, 3/4 Pound / 375 Gram Each)

Nutrition Facts

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


ONION AND CRANBERRY CONFIT In a pan, heat the butter and saute the onions.
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.