Perfect Duck Breast with Cranberry Compote
Want to impress with a festive dish that exudes luxury? Duck breast with cranberry compote is just the thing! Juicy, tender duck with a fresh, sweet sauce that perfectly balances the flavors. And the best part? It's surprisingly easy to make. This dish is perfect for the holidays or a dinner party where you want to make a splash.
Ingredients
For the cranberry compote
- ½ cup orange juice
- 1 teaspoon orange zest
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon ground cinnamon
- 5 tablespoons cranberry compote
- ¼ cup dark brown sugar
For the duck breast
- 4 duck breast without bone
- 2 tablespoons butter
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
Make the cranberry compote
- Pour the orange juice, zest, cranberry compote, and balsamic vinegar into a small saucepan. Add the cinnamon and heat over low heat.½ cup orange juice, 1 teaspoon orange zest, 2 tablespoons balsamic vinegar, ⅛ teaspoon ground cinnamon, 5 tablespoons cranberry compote
- Stir in the brown sugar. Simmer gently and keep stirring until the sugar has completely dissolved. Set the pan aside.¼ cup dark brown sugar
Prepare the duck breast
- Using a sharp knife, cut a diamond pattern into the fat of the duck breast. Note: only cut the fat, not the meat.4 duck breast
- Melt the butter in a frying pan over medium heat.2 tablespoons butter
- Place the duck breast fillets, fat side down, in the skillet. Fry for 5–6 minutes until the fat is golden brown and crispy.
- Fry the other side of the duck breast for 5 minutes until the meat is pink. Check the temperature with a core thermometer in the thickest part of the duck breast. It should be between 126–131 °F / 52-55 °C.
- Sprinkle salt and pepper over the fillets. Wrap them in aluminum foil and let them rest for 5 minutes.salt and pepper
Serving
- Cut the fillets into thin slices and place them on a serving dish.
- Spoon the cranberry compote over the duck slices or serve separately in a bowl.
NOTES
1. Delicious with: This dish is delicious with mashed potatoes with garlic, Brussels sprouts with bacon and Whiskey, or a fresh salad.
2. TIP: Remove the duck breast fillets from the refrigerator 30 minutes before frying. This will ensure that the meat cooks evenly.
3. Duck fat: Save the leftover fat from the pan. Strain it and use it to fry potatoes. This will give you extra flavor!
Nutrition
Calories: 434kcal | Carbohydrates: 26g | Protein: 45g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 182mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 370IU | Vitamin C: 31mg | Iron: 10mg
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