Pan Seared Duck Breast with Dried Cranberry Orange Reduction

  • prep time10 min
  • total time 30 min
  • serves 4

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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37 Ratings
Directions for: Pan Seared Duck Breast with Dried Cranberry Orange Reduction


1 breast (about 4 portions of 3 oz/85 g) boneless, skin-on duck breast

1 tsp (5 mL) shallots, chopped very fine

¼ cup (60 mL) dried cranberries

½ cup (120 mL) orange juice

½ carton (240 mL) CAMPBELL'S® Stock First™ Beef Stock

1 tsp (5 mL) black pepper, coarse ground or cracked

zest of 1 orange


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

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.

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.

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.

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.

See more: Duck, Main, Dinner, Vegetables, Berries, Winter, Fall, Citrus

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