Muscovy Duck With Burgundy And Cranberry Sauce

Muscovy duck is lean and juicy and has much less fat than other domestic ducks. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.

Type: Poultry
Courses: Main Course
Serves: 1 people

Recipe Ingredients

2		Muscovy duck breast halves - skin intact
4		Garlic cloves - minced
1 tablespoon	15ml	Cracked black pepper
		Salt to taste
2 tablespoons	30ml	Olive oil
		For Marinade
2 cups	474ml	Burgundy wine
2 tablespoons	30ml	Worcestershire sauce
4		Fresh rosemary sprigs
1/2		Onion - diced (medium)
2		Garlic cloves - minced
		Black pepper
		For Sauce
3/4 cup	69g / 2.4oz	Cranberries - fresh or frozen
2 tablespoons	30ml	Honey
1/4 cup	49g / 1.7oz	Chilled butter - cut 4 pieces
		Salt and pepper - to taste

Recipe Instructions

In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for 6 to 8 hours. Turn duck 2 to 3 times while marinating. Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.

Pat breasts dry with paper towels. Season with salt, cracked black pepper, and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for 4 to 6 minutes or until skin is browned and just a bit crispy. Flip over and cook other side about 4 to 5 minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.

To make sauce, add cranberries and honey to marinade, and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

Serves 2.

Source:
Home & Garden TV -- Home Grown Cooking

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