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.
Courtesy of CookWithCampbells.ca™
ingredients
directions
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.