Recipes
Duck Breast with Cranberry Reduction
This recipe pairs the rich, savory flavor of duck breast with a tart cranberry reduction, a nod to the area’s cranberry bogs and love of bold, seasonal flavors.
The Upper Midwest’s lakes and wetlands are home to an abundance of waterfowl, making duck a cherished ingredient in the region’s culinary traditions. This recipe pairs the rich, savory flavor of duck breast with a tart cranberry reduction, a nod to the area’s cranberry bogs and love of bold, seasonal flavors. It’s a dish that beautifully combines nature’s bounty with classic cooking techniques.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 2 duck breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup orange juice (garden or locally grown)
- 1 tsp fresh thyme leaves (garden or locally grown)
Instructions
- Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Place duck breasts skin-side down and sear until crispy, about 6-8 minutes. Flip and cook for another 4-5 minutes. Remove and let rest.
- In the same skillet, add cranberries, honey, orange juice, and thyme. Simmer until the cranberries burst and the sauce thickens, about 5 minutes.
- Slice the duck and serve with cranberry reduction spooned over the top.