Duck Breast with Cranberry Sauce and Muscat
This recipe uses fresh duck breasts however you could also use Luv-Duck Roast Duck Breast which simply needs to be heated.
Ingredients
2 Luv-A-Duck Fresh Duck Breasts
2 tbsp country cuisine cranberry sauce with muscat
Products used
Method
- Preheat the oven to 190 degrees.
- Using a sharp knife score the skin of the duck breast evenly about four or five times. Season with salt and pepper.
- Heat a pan until you can feel moderate heat coming off it and place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes.
- Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes before slicing into it.
- When cooked remove from the pan and rest them for at least 5 minutes, this will allow the juices to settle.
- Drain off the fat and keep this for roasting your potatoes!
- Pour 1/2 a glass of duck stock or wine into the pan let it bubble and reduce add 2 tablespoons of country cuisine cranberry sauce with muscat and allow to boil and reduce.
- Spoon the sauce onto the plate and serve the sliced duck breast on top.
Chef’s tips
Serve with vegetables & potatoes or salad.