Seared Duck Breast with Cranberry Rosemary Sauce

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.

5 from 1 vote

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Prep Time10

Cook Time20

Course: Main Course

Cuisine: American, French

Servings: people

Equipment

1 meat thermometer
1 large saute pan
1 Microplane
1 small saucepan
knife sharpening steel

Ingredients

Duck

▢ 2 duck breasts
▢ salt
▢ black pepper

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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