Duck Breast with Cranberry Reduction

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

  1. Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.
  2. 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.
  3. In the same skillet, add cranberries, honey, orange juice, and thyme. Simmer until the cranberries burst and the sauce thickens, about 5 minutes.
  4. Slice the duck and serve with cranberry reduction spooned over the top.
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