Pan Seared Duck Breast with Dried Cranberry Orange Reduction

Pan Seared Duck Breast with Dried Cranberry Orange Reduction
Prep Time
10 min
Cook Time
20 min
4 servings

Tips: 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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breast (about 4 portions of 3 oz/85 g) boneless, skin-on duck breast
tsp (5 mL) shallots, chopped very fine
cup (60 mL) dried cranberries
cup (120 mL) orange juice
carton (240 mL) CAMPBELL'S® Stock First™ Beef Stock
tsp (5 mL) black pepper, coarse ground or cracked
zest of 1 orange


Step 1

Place a large heavy bottom skillet over medium heat and sear duck breasts, skin side down, for 8-10 minutes to crisp skin.

Step 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.

Step 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.

Step 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.

Step 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.

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