PAN ROASTED DUCK BREAST WITH CRANBERRY REDUCTION
Steps:
- Remove the skin from the duck breast. In a small bowl, mix together the salt, black pepper and minced orange zest and rub half of the mixture into each duck breast, covering the entire surface of the breast lightly. Set aside while you make the sauce Place the stock in a medium saucepan, set it over medium heat, bring to a boil and reduce by about 2/3s. It will take about 10 to 15 minutes. Meanwhile, put the red wine, cranberries and strips of orange zest in a medium saucepan, set over medium heat, bring to boil, reduce the heat and simmer until the cranberries are tender, about 12 minutes. Strain, return the liquid to the saucepan and remove and discard the orange zest. Add the orange juice and sugar, set over medium heat, and reduce by three-quarters. It will take about 10 to 15 minutes. Meanwhile, puree the cranberries in a food processor and press them through a sieve. Preheat oven to 375. Brush a very heavy skillet lightly with olive oil and set it over high heat. When it is hot, add the duck breasts and brown thoroughly, about 3 minutes on both sides. Transfer the skillet with the duck breasts to the oven for 5 to 7 minutes for rare meat, or longer for medium or well-done duck. Set the reduced veal stock over medium heat, add the wine reduction and stir in half of the cranberry puree. Add additional cranberry puree to taste. Season with salt and pepper, and if the sauce isn't quite balanced, add another tsp or two of sugar. Remove the duck from the oven and let rest for 5 minutes before cutting into thin diagonal slices. Ladle two or three tbsp of sauce onto individual serving plates, arrange the duck on the plate, so it partially covers the sauce. Season with salt and several turns of black pepper, garnish with orange slices and cranberries, and serve immediately.
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BD KILLER FF (BD KILLER FF)
[email protected]Overall, this is a great recipe that I would recommend to anyone who loves duck breast.
Zubair Sufiyan
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
phone lumbee
[email protected]I'll be making this again for my next dinner party.
Juanid 07
[email protected]This recipe is definitely a keeper.
Daniel García Barahona
[email protected]The duck breast was cooked perfectly, but the cranberry reduction was a bit bland.
Rowan Afrikaner
[email protected]I'm not a big fan of duck breast, but this recipe changed my mind.
Faizan Star
[email protected]This recipe is a great way to use up leftover cranberries.
Ya_MaZZZim
[email protected]The cranberry reduction was a bit too sweet for my taste.
Delonna Tracy
[email protected]I would recommend this recipe to anyone who loves duck breast.
Mahmoud Alaraby
[email protected]This recipe is a great way to impress your guests. The duck breast is cooked perfectly, and the cranberry reduction is the perfect finishing touch.
Laila B
[email protected]The duck breast was a bit overcooked for my taste, but the cranberry reduction was amazing.
Claude Daylight
[email protected]This was my first time cooking duck breast, and it turned out great! The instructions were easy to follow, and the results were delicious.
Ganbold Odgerel
[email protected]I've made this recipe several times now, and it's always a hit. The duck breast is always juicy and flavorful, and the cranberry reduction is tangy and sweet.
Subash Shrestha
[email protected]This duck breast recipe is a winner! The meat was cooked to perfection, and the cranberry reduction was the perfect accompaniment. I will definitely be making this again.