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Recipe By Munch Master

Ref: 655
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Duck breasts large
   2 Juniper berries ground
   1/2 tsp  Ground Allspice
   1/4 tsp  Caraway seeds ground
   2 pinch  Salt
   1/2 tsp  Freshly ground black pepper
  Cranberry Sauce
   300 ml  Water
   120 ml  Port
   100 g  Fresh Cranberries
   25 g  Butter
   1 Orange - juice & zest
   1 tbsp  Cranberry sauce or red currant jelly
   1 Cinnamon stick
   1 Star anise
   1/2 Beef stock cube or gel pot
   1/4 tsp  Freshly ground black pepper


  Step 1
First make the rub, grind the juniper berries & caraway seeds either in a pestle & mortar or in a spice grinder to a powder, place in a bowl & add ground allspice, salt & pepper then mix together.
  Step 2
Score/cut the duck skin with a sharp knife in a Criss cross pattern, then sprinkle rub all over the duck breasts then set aside for 10 minutes.
  Step 3
Place duck breasts skin side down in a cold dry frying pan, place on a low to med heat & cook for 10 mins or so until, the skin is golden brown, then turn over & cook for a further 2 mins, take off the heat remove the breasts & allow to rest in a warm place for at least 10 mins.
  Step 4
The sauce, pour away the fat from the frying pan but leave any bits, add the port & reduce liquid by about a half, then add cranberries, water, orange juice & zest, cinnamon stick, star anise, beef stock cube, cranberry sauce or red currant jelly & black pepper, then reduce the sauce down by 2 3rds or to a syrup consistency, then at the end add the butter melt & stir in then its done.
  Step 5
Slice the duck breast on the angle into slices & pour over sauce.

Suggestion & Tips

Serve with buttery mash or roast potatoes & veg of choice, parsnips are good with this dish.
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