"Nothing says Holiday cooking as a duck does. Alright… I can have duck all year round, but to me the texture and richness of the meat paired with a sauce, is the perfect portrayal of a cold night, to be enjoyed with a full body red wine, a fire roaring in the fireplace… What can I say… I am a romantic even during a school night. It is customary in France to have duck for Christmas, alongside Coquilles St Jacques, lobster, foie gras, and chestnut turkey."
Duck Breast with Dried Cranberries, Cream and Raspberry Jam
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- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pieces breast duck, skin scored
- 1/3 cup dried cranberries
- 2 tablepoons raspberry jam
- 1/2 heavy cream
Method
Step 1
Preheat oven at 350°F. In an ovenproof skillet heat a shadow of oil on high heat. Score the duck breasts skin lightly with a knife making sure that it is not pierced all the way through. Generously salt and pepper both sides of the duck breast.
Step 2
When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.
Step 3
Remove all the fat rendered from the duck breast, remove any large burn bits, if any in the skillet. Return the skillet to medium heat and add the cranberries and heavy cream. Lower the heat to see just a light simmer of the cream. Cook until thickened, 5 minutes.
Step 4
Add the raspberry jam to the cream-cranberries sauce and blend well.
Step 5
Spread the sauce on the bottom of the plate and serve the duck sliced over it.