Cranberry Duck Recipe - Cooking Index
Cranberry Duck Recipe - Cooking Index
| 2 cups | 474ml | Dry red wine |
| 1/2 cup | 118ml | Orange juice |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 cups | 186g / 6.6oz | Fresh cranberries |
| 6 cups | 1422ml | Duck breast half fillets - (to 8) (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
Add first 4 ingredients to a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Add cranberries and simmer until cranberries soften. Season sauce with salt and pepper to taste. Adjust flavor to suit your own taste. If the sauce is too tart, stir in a little sugar. Too sweet, a little more vinegar. You get the idea.
Season the duck breasts liberally with salt and pepper. Heat olive oil over medium-high heat in a large skillet. Add duck breasts and sear on one side, about 3 to 4 minutes. Flip over brown other side until breasts are rare to medium-rare. Remove breasts from skillet and let stand for 2 to 3 minutes.
Slice thinly across the grain of the meat. Spoon a little sauce on each plate and shingle breast slices over sauce.
This recipe yields 4 servings.
Description:
"This is a simplified version of a great holiday favorite. The flavor
is both sweet and sour and the texture is tender and juicy as long as
you don't overcook it."
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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