Cranberry Duck

Generously season both sides of the duck breast with salt and pepper.

Ingredients

2 pieces of Duck Breast

5 mL of Salt And Pepper

Equipment

Cutting Board

Heat a thin layer of cooking oil in an ovenproof skillet over high heat. Once hot, place the duck breast skin-side down and sear until the skin is golden brown, approximately 5 minutes.

Ingredients

225 g of Duck Breast

15 mL of Cooking Oil

Equipment

Oven-Safe Skillet

Stove

Flip the duck breast and cook for an additional 3 minutes. Turn the duck skin-side up, carefully discard the rendered fat from the skillet, and transfer the pan to the preheated oven to roast for 10 to 15 minutes.

Ingredients

225 g of Duck Breast

Equipment

Oven-Safe Skillet

Oven

Remove the duck from the oven, transfer to a cutting board, and tent loosely with aluminum foil to rest.

Ingredients

225 g of Duck Breast

Equipment

Cutting Board

Aluminum Foil

Oven

While the duck rests, combine the dried cranberries and tangerine juice in a small saucepan over medium heat. Simmer until the cranberries soften and the liquid reduces.

Ingredients

225 g of Duck Breast

120 mL of Dried Cranberries

1 piece of Tangerine

60 mL of Juice

Equipment

Sauce Pan

Lower the heat, stir in the mascarpone, and cook until melted and the sauce thickens. Remove from heat and use an immersion blender to puree the mixture until smooth.

Ingredients

30 mL of Mascarpone

Equipment

Immersion Blender

Whisk in a tablespoon of the pan juices from the duck, warm briefly on the stove, then plate the sauce and top with sliced duck breast.

Ingredients

225 g of Duck Breast

15 mL of Juice

Equipment

Whisk

Stove

Sauce Pan