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Cranberry Glazed Duck Breast Skillet

A delightful celebration of seasonal flavors, this elegant dish features tender duck breasts paired with a vibrant cranberry glaze, making for a stunning centerpiece at any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skin-on duck breasts (about 6 oz each) Look for high-quality, fresh pieces.
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup fresh or frozen cranberries
  • 1/3 cup granulated sugar Can be substituted with honey or maple syrup.
  • 1/3 cup orange juice Lemon or lime juice can be used for tangier taste.
  • 1/4 cup chicken or duck stock Vegetable stock is a great alternative.
  • 1 tbsp balsamic vinegar Red wine vinegar can work in a pinch.
  • 1 sprig fresh rosemary
  • 1 tbsp unsalted butter, cold

Method
 

Preparation
  1. Score the duck skin in a tight crosshatch pattern without cutting into the meat. Pat dry and season with salt and pepper.
  2. Place the duck breasts skin-side down in a cold large skillet and turn the heat to medium. Cook for 8-10 minutes without moving to render out the fat.
  3. Pour off most of the fat and sear the meat side for 3-4 minutes, or until the internal temperature reads 130-135°F for medium-rare. Let rest for 8-10 minutes after transferring to a cutting board.
Making the Glaze
  1. In the same skillet, remove excess fat and add cranberries, sugar, orange juice, stock, balsamic vinegar, and rosemary. Simmer over medium heat for 8-10 minutes until the mixture thickens and cranberries burst.
  2. Take the skillet off the heat, remove the rosemary sprig, and whisk in the cold butter until glossy.
Serving
  1. Slice the rested duck breasts against the grain and serve with the warm cranberry glaze spooned over the top.

Notes

Duck tips: Score the skin properly to ensure crispiness and start with a cold pan to render the fat slowly. Use an instant-read thermometer to prevent overcooking. Serve with sides like mashed potatoes, roasted vegetables, or a fresh salad.