Duck Breast With Leek And Cranberry Recipes

DUCK BREAST WITH LEEK AND CRANBERRY

Steps:

• Cut leek into thin slices.
• Heat butter in sauce pan. Add the leek and cook until translucent.
• Season with salt, pepper and nutmeg. Remove from heat and set aside.
• In a skillet over high heat, brown duck breast for 3 minutes.
• on each side. Remove and place in a pre-heated 175°F (80°C) oven.
• Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
• and simmer for 1 minute to reduce volume. Add the red wine,.
• continuing to simmer until the volume in reduced by half.
• Add cranberries soon enough to be tender.
• Add the diced cold butter and stir until thick.
• Spoon the leek into the centre of each plate. Cut the breast into.
• thin slices and arrange in a star shape around the leek.
• Spoon sauce over the dish.

DUCK BREASTS WITH CRANBERRIES & HONEY SAUCE

Steps:

• Prepare gravy as per directions on envelope, reserve.
• Salt and pepper each breast on both sides.
• Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
• Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare.
• Meanwhile, in same skillet, add leeks, sauté until tender.
• Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes.
• Incorporate gravy, mix well and cook for one more minute.
• Add salt and pepper to taste.
• Cut each breast in thin slices crosswise.
• Fan slices on each plate.
• Spoon sauce over duck.