Duck meat is considered to be 'white' meat, although it is darker than any other poultry like chicken or turkey. Due to that duck meat is much reacher in flavours and aromas than any other poultry. This also means, duck meat goes really well with any fruits, sweet or spicy ingredients. In this recipe I propose simple roasted duck breast This is why you have so many duck recipes and all of them are delicious.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 2 large duck breasts
- 1 Tbsp of butter
- sea salt and freshly ground pepper
- 250 ml cold water
- 250 g cranberries
- 3 Tbsp brown sugar
- 1 Tbsp of cinnamon
- 20 g vanilla sugar
- 2 Tbsp of honey
- 150 ml dry red wine
Method:
1. Wash the duck breast well.
2. Now, using a knife, cut the skin all over the fatty parts at the breast. Don't cut deeper than is necessary just to cut the skin. You want the fat to run, but not the juices from the meat. By cutting or piercing the skin of the duck, this will allow the fat to drain out during roasting. Season the skin lightly with salt and pepper and leave aside for a moment.
3. Melt butter on a heavy skillet, brown breasts on both sides - approx. 3 minutes on each side.
4. Pre-heat the oven to 180 C and cook the breasts together with butter and red wine for approx. 10-15 minutes. Remember to not over-cook, otherwise breast will be too dry. A good method to check if the meat is ready is to check meat temperature. A duck is properly cooked when the temperature of the breast has reached 75-80 C.
5. Rince the cranberries and mix with honey, water, cinnamon and sugar. Simmer the cranberries and cook until they turn soft. Leave aside.
6. Serve on warmed plates, with cranberry sauce on side.
ENJOY!!!
