Pan seared Duck Breast with dried Cranberry Orange Reduction
Our Pan Seared Duck Breast with Dried Cranberry Orange Reduction recipe makes weeknight dinner special. With fresh duck and the tasty flavours of cranberry and orange, this one-skillet dish only takes 30 minutes to make!
- Place a large heavy bottom skillet over medium heat and sear duck breasts,skin side down,for 8-10 minutes to crisp skin.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Made With
CAMPBELL’S Stock First ® Beef stock
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