This Seared Duck Breast with Cranberry Rosemary Sauce is a dish you would make for a special occasion or the holiday season and is simpler than it looks!
The rosemary cranberry sauce cuts through the fatty and savory notes of the duck, which makes it a perfect complement. We make the cranberry sauce separately so that it cooks at the same time as the the duck skin is rendering.
For another duck recipe that's great for the holidays or any special occasion, check out this duck confit.
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If you're looking to switch things up for Thanksgiving and switch duck for turkey, or have it for a holiday gathering or a date night in, this recipe will not disappoint.
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Ingredients
- Duck: this recipe calls for 2 duck breast fillets but if you're serving more people you can use another pan and burner to cook more. You can find duck breasts in your specialty grocery stores. I like to get mine from D'Artagnan and they also deliver.
- Rosemary: We use rosemary here but you can substitute it for thyme.
- Orange: We add orange for its added sweetness, if you don't have one around you can use the juice of half a lemon instead and add half a tablespoon more of maple syrup.
* See full list of ingredients and quantities in the recipe card
Instructions
- With a very sharp knife, score the skins diagonally. Make sure not to cut too deep where you can see the flesh. Scoring the skin will help the fat from the skin render faster giving you crispy skin. Season both sides with salt and pepper. Best to do this at least thirty minutes ahead. When ready to sear, pat down with a paper towel.
2. Place duck breasts, skin side down in a large cold skillet. Turn on stove to medium-low heat and let the fat render. Pour out the excess rendered duck fat as you cook. Cook for about 15 minutes until skin is golden brown and the duck breast's internal temperature is 125F. You can cook the cranberry sauce in the meantime.
3. While the duck skin is rendering, make the cranberry sauce by add in a small saucepan the cranberries, orange juice, orange zest, water and maple syrup on medium-high heat and bring to a boil then reduce to a simmer for about 10-15 minutes. Add more water or maple syrup if needed to your liking.
4. Flip the duck, breast side down and cook for 2-4 more minutes until the duck reaches 130F. Let it rest for 10 minutes wrapped in foil so that it remains warm. Slice the duck meat into pieces, and serve along side the cranberry sauce. If you have leftover rosemary stalks, use it for garnish!
How to Store and Reheat
You can store this in an airtight container for up to 4 days in the fridge. You can reheat this in the microwave.
Store the extra rendered fat in the fridge and use to for cooking potatoes, eggs, etc.
What to Serve With Duck Breast
- This main course dish would go well with a potato dish like mashed potato side or these Potatoes au Gratin
- Accompany this with vegetable side like a nice citrus salad or this Charred Cabbage with Anchovy Butter
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Seared Duck Breast with Cranberry Rosemary Sauce
Equipment
- 1 small saucepan
Ingredients
Duck
- 2 duck breasts
- salt
- black pepper
Cranberry Rosemary Sauce
- 2 cups cranberries
- 1 orange (juice and zest)
- ¼ cup maple syrup
- ⅓ cup water
- 1 sprig fresh rosemary chopped
Instructions
- With a very sharp knife, score the skins diagonally. Make sure not to cut too deep where you can see the flesh. Scoring the skin will help the fat from the skin render faster giving you crispy skin. Season both sides with salt and pepper. Best to do this at least thirty minutes ahead. When ready to sear, pat down with a paper towel.
- Place duck breasts, skin side down in a large cold skillet. Turn on stove to medium-low heat and let the fat render. Pour out the excess rendered duck fat as you cook. Cook for about 15 minutes until skin is golden brown and the duck breast's internal temperature is 125F. You can cook the cranberry sauce in the meantime.
- While the duck skin is rendering, make the cranberry sauce by add in a small saucepan the cranberries, orange juice, orange zest, water and maple syrup on medium-high heat adn bring to a boil then reduce to a simmer for about 10-15 minutes. Add more water or maple syrup if needed to your liking.
- Flip the duck, breast side down and cook for 2-4 more minutes until the duck reaches 130F. Let it rest for 10 minutes wrapped in foil so that it remains warm. Slice the duck meat into pieces, and serve along side the cranberry sauce. If you have leftover rosemary stalks, use it for garnish!
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