Duck breast cranberry sauce

If you have a full limit of ducks which is six in Minnesota it will take you about a six pack. Cover with the wine mixture and marinate overnight in the fridge. No doubt, the beers will help. Log-in or Register using My Cookbook to save recipes. A pan-seared duck breast can be one of the best wild game meals a person can eat. About your privacy on this site Welcome!
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Roasted duck breast with cranberry chutney and celeriac mash

Tip the duck to pour any fat or juices out of the cavity into the roasting tin and transfer it to a warmed plate or carving tray. Baste the duck every 20 minutes or so. Preparation time less than 30 mins. Add remaining 1 teaspoon oil, shallots, and garlic to pan; cook 1 minute or until tender, stirring frequently. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. If we approve your review for publication, it will appear on the site within 72 hours. Trust me when I say that perfectly crisp duck skin will make you forget all about the time you spent plucking the birds.
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Add more water if the liquid reduces too much. It made a silky and flavorful pan sauce that went brilliantly with my duck. Once you turn the bird breast-side up again it will sit flatter in the pan, which will help it cook more evenly. Share this recipe Tweet. Turn the breasts over and cook minutes for medium rare or to the desired doneness. In the meantime move on to your sauce.
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Sear the breast skin side down first to render the fat. Drain the duck breasts from the marinade, reserving the marinade to use in the sauce, and season the duck with salt and pepper. Add wine to pan; increase heat to medium-high. Add the peel to the pan with the cranberries, honey, redcurrant jelly and liqueur, season to taste. Email Recipe to a friend. Serve the duck with a Cabernet or Syrah.
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