40 |
Serves: people |

- Cranberries aren't just for Christmas! This fairly rich gamey dish is simple and quick to prepare and delivers all the flavours of the season.
INGREDIENTS
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INSTRUCTIONS
- TURN THE OVEN ON TO 80˚C/60˚C FAN/GAS ¼
- Put the dried cranberries in a bowl and cover with warm water. Leave to soak for about 10 minutes.
- Wash the tarragon. Peel and quarter the shallots.
- Rinse the duck breasts and pat dry with kitchen paper. Using a sharp knife make some diagonal slits on the skin side.
- Warm a frying pan, add the duck breasts and cook for 10 minutes, skin side down, over a medium heat. Turn the meat over and cook for another 6-7 minutes. Remove the meat from the pan, wrap in kitchen foil and keep warm in the oven.
- Discard half the duck fat in the frying pan. Add the brandy and a knob of butter to the remaining fat and the cook for a couple of minutes.
- Add the drained cranberries and shallots, season with a little salt and cook over a low heat for 5 minutes, stirring frequently. Sprinkle in the sugar, pour in the port, let it bubble for a couple of minutes and remove the pan from the heat. Scatter in the tarragon and stir to combine.
- Slice the duck thickly and arrange on a serving plate. Pour over the cranberry dressing and add a generous grinding of black pepper. Serve immediately.
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