Duck Breast with Cranberry Thyme Sauce

Tender, perfectly seared duck breast served with a vibrant cranberry thyme sauce. The rich, savory flavor of the duck is complemented by the bright sweetness of cranberries and the earthy aroma of fresh thyme, creating an elegant balance of flavors in every bite.

Ingredients

  • 4 Duck Breast, Defrosted
  • Salt and Pepper to Taste
  • 1 cup Frozen Cranberries
  • ½ cup Orange Juice
  • ¼ cup Chicken Stock
  • 2 tbsp. Brown Sugar
  • 1 tbsp. Apple Cider Vinegar
  • 8 Thyme Sprigs Plus More for Garnish
  • 1 Shallot, Diced
  • 1 tbsp. Butter

Direction

  • Preheat oven to 400°F. Score skin in ¼-inch intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt and pepper to taste.
  • Place duck skin side down in a sauté pan over medium heat, cover and cook for 10 minutes. Reserve the sauté pan.
  • Transfer duck to metal baking sheet, skin side up. Roast in oven for 10 minutes or until cooked to medium doneness.
  • In the reserved sauté pan, heat rendered duck fat on medium. Sauté shallot for 3 minutes.
  • Mix in cranberries, orange juice, stock, apple cider vinegar, and brown sugar. Add thyme springs. Simmer for 10 minutes.
  • Remove from heat and add butter.
  • Thinly slice duck breast and transfer to a serving dish. Top duck breast with cranberry thyme sauce and fresh thyme sprigs for garnish.
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