Duck with Burgundy Cranberry Sauce
Indulge in the luxurious flavors of Duck with Burgundy Cranberry Sauce, a show-stopping dish perfect for special occasions or an elegant dinner at home. Tender, pan-seared duck breasts are paired with a rich, tangy sauce made from dry Burgundy wine, fresh cranberries, and a touch of honey for sweetness. This restaurant-worthy recipe highlights the crispy golden skin of the duck and the bold, fruity notes of the sauce, enhanced with aromatic shallots, garlic, and fresh thyme. With just 15 minutes of prep time and a stunning presentation, this dish is as easy to make as it is impressive. Perfectly portioned for four servings, it’s best enjoyed with a glass of red wine and your favorite side dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Duck breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Shallots
- 2 cloves Garlic
- 2 sprigs Fresh thyme
- 1 cup Burgundy wine (or other dry red wine)
- 0.5 cup Chicken or duck stock
- 1 cup Fresh cranberries
- 2 tablespoons Honey
- 2 tablespoons Unsalted butter
Instructions
Score the skin side of the duck breasts with a sharp knife, making shallow diagonal cuts to form a crosshatch pattern. Be careful not to cut into the meat.
Season the duck breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Place the duck breasts skin side down in the pan and cook for 6-8 minutes, or until the skin is golden brown and crispy.
Flip the duck breasts and cook for an additional 4-6 minutes, depending on your preferred level of doneness (aim for medium-rare). Remove the duck from the skillet and let rest on a plate, loosely covered with foil.
While the duck is resting, finely chop the shallots and garlic.
Discard excess fat from the skillet, leaving about 1 tablespoon. Add the chopped shallots, garlic, and thyme sprigs to the skillet, sautéing for 2-3 minutes or until softened.
Deglaze the pan by adding the burgundy wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Stir in the chicken or duck stock, fresh cranberries, and honey. Simmer for 8-10 minutes, stirring occasionally, until the cranberries have burst and the sauce thickens.
Remove the thyme sprigs and stir in the unsalted butter until melted and incorporated, giving the sauce a silky texture. Adjust seasoning with salt and pepper to taste.
Slice the rested duck breasts and arrange them on serving plates, spooning the Burgundy cranberry sauce generously over the top.
Garnish with fresh thyme leaves if desired, then serve immediately and enjoy!
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 52.6 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
