:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VaUfr2d1K4HWnFysdrY9/35dff16ae406fdd3843e87636d4cb6.jpeg "Duck breast with cranberry sauce")
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Duck breast with cranberry sauce
Duck breast with cranberry sauce is one of my favourite dishes that I prepare especially for festive occasions.
Ingredients
- 4 pcs duck breast
- Salt and freshly ground black pepper for seasoning
- 2 tablespoon vegetable oil
- 1 pcs onion
- 3 cloves garlic
- 2 cups red wine
- 1 glass Cranberry jam
- 1 glass Waters
- 2 tablespoon butter
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Directions
Start by seasoning the duck breasts thoroughly with salt and black pepper. Then heat the oil in a frying pan and sear the breasts on all sides.
Once browned, remove the breasts from the pan and add the chopped onion and crushed garlic to the same pan. Roast the onions for approximately 5 minutes.
Then add the red wine to the pan and let it simmer to evaporate the alcohol. This will give the sauce a really distinctive and strong flavour. Then add the cranberry jam and water and let the sauce simmer gently.
Return the duck breasts to the pan, cover with the sauce and cook for about an hour and a half until the meat is completely tender. When the meat is done, remove it from the sauce and add a knob of butter. This is my favorite step because the butter gives the sauce a creamy texture and full flavor.
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IwaDuck breast with cranberry sauce
Duck breast with cranberry sauce is one of my favourite dishes that I prepare especially for festive occasions.
Start by seasoning the duck breasts thoroughly with salt and black pepper. Then heat the oil in a frying pan and sear the breasts on all sides.
Once browned, remove the breasts from the pan and add the chopped onion and crushed garlic to the same pan. Roast the onions for approximately 5 minutes.
Then add the red wine to the pan and let it simmer to evaporate the alcohol. This will give the sauce a really distinctive and strong flavour. Then add the cranberry jam and water and let the sauce simmer gently.
Return the duck breasts to the pan, cover with the sauce and cook for about an hour and a half until the meat is completely tender. When the meat is done, remove it from the sauce and add a knob of butter. This is my favorite step because the butter gives the sauce a creamy texture and full flavor.
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