Pan seared Duck Breast with dried Cranberry Orange Reduction

Products you'll need:

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • 1 each boneless, skin on duck breast (about 4 portions of 3oz/85 g)
  • 1 tsp (5 mL) shallots, chopped very fine
  • 1/4 cup (60 mL) dried cranberries
  • 1/2 cup (125 mL) orange juice
  • 1/2 carton CAMPBELL’S Stock First ® Beef stock
  • 1 tsp (5 mL) black pepper, coarse ground or cracked
  • Orange zest (1 orange)


  1. Place a large heavy bottom skillet over medium heat and sear duck breasts,skin side down,for 8-10 minutes to crisp skin.
  2. Transfer pan to a 375°F (190°C) oven and roast to desired doneness,10-12 minutes for medium. Remove breasts from oven and keep warm.
  3. Pour off fat from the pan use for the breast and discard. Place pan over medium-high heat and add shallots and cranberries. Sauté for 1 minute,then add orange juice to deglaze,scraping any browned bits from bottom of pan. Simmer until the pan is almost dry and the juice is syrup-like.
  4. Add stock and pepper and simmer until reduced by half or until sauce is thick enough to coat the back of a spoon. Stir in orange zest.
  5. Place duck breasts skin side down on a cutting board and slice thinly at an angle. Transfer to plates and pool sauce around sliced duck.

Recipe tips

  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
  • For a different flavour try substituting other dried berries like cherries or blueberries,instead of cranberries,or even a different juice other than orange.
  • Duck is red meat and as such is best cooked pink to preserve its tenderness and natural juices.

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Amount Per Serving
Calories 130
Fat 8 g
Sodium 165 mg
Carbohydrate 11 g
Dietary Fibre 1 g
Protein 3 g
  • Source of protein

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