Duck breast with cranberry dressing
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40
Serves:     people
Notes from Anna
  • 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

  1. TURN THE OVEN ON TO 80˚C/60˚C FAN/GAS ¼
  2. Put the dried cranberries in a bowl and cover with warm water. Leave to soak for about 10 minutes.
  3. Wash the tarragon. Peel and quarter the shallots.
  4. Rinse the duck breasts and pat dry with kitchen paper. Using a sharp knife make some diagonal slits on the skin side.
  5. 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.
  6. 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.
  7. 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.
  8. 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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