DUCK BREAST WITH CRANBERRY CABERNET SAUCE

Serves: 4

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DUCK BREAST WITH CRANBERRY CABERNET SAUCE

Ready in: 25 MinTotal time: 25 Min

An elegant and delicious alternative to the traditional Thanksgiving meal. Serve the duck with a Cabernet or Syrah.

Ingredients

• 1 cup Cabernet Sauvignon
• 2 garlic cloves, minced
• 1 shallot, minced
• 4 fresh sage leaves, chopped
• 2 Sprigs of thyme, picked and chopped
• 4 Muscovy Duck Breasts (approximately 2 ½ pounds of meat)
• Salt & Pepper, to taste
• 1 cup chicken broth
• 3/4cup dried cranberries
• 1 tablespoon brown sugar
• 2 fresh sage leaves, left whole
• 1 tablespoon unsalted butter, chilled

Instructions

1. Combine the wine, garlic, shallot, sage, and thyme. Cut 5 horizontal slits in the skin of each duck breast (do not pierce the meat) and place the duck breasts in a shallow pan. Cover with the wine mixture and marinate overnight in the fridge.
2. Drain the duck breasts from the marinade, reserving the marinade to use in the sauce, and season the duck with salt and pepper. In a dry sauté pan over medium heat, place the duck breasts skin side down. Cook the breasts for about 15 minutes, or until the skin is crisp and mahogany-colored, carefully draining the fat as it cooks off the breasts. Turn the breasts over and cook for 3-5 minutes for medium rare or to the desired doneness. Remove the duck from the pan and keep it warm.
3. Bring the sauté pan to high heat and add the red wine marinade, simmer until reduced by one quarter. Add the chicken broth, cranberries, brown sugar, and sage leaves and simmer the mixture until reduced by half. Strain the sauce through a fine strainer and adjust the seasoning. Remove the pan from the heat and whisk in the cold butter. Slice the duck breasts and serve the sauce over the duck.

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