Seared Duck Breast with Cranberry Sauce & Port Reduction

I have to admit that duck hasn’t always been high on my list of things to eat.  I roasted a duck nearly 24 years ago and although the results were fine, I never cooked one again.  It was only when I moved to Hong Kong 11 years ago with my family that I really embraced this domestic fowl. Peking Duck is a specialty in Hong Kong and the meat is very moist, tangy sweet, succulant while the dark brown skin is crispy.  Since then I’ve had my share of duck meals.  I think, too, that media has also played its part in celebrating the rebirth of duck and that it can be included in a healthy diet.  If you like this recipe, then you might also enjoy Duck Salad with Aged Cheddar Dressing.

Serves 6
recipe adapted from Occasions Magazine
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3 large duck breasts, halved
1/4 cup minced shallots
1 cup cranberry sauce
1/2 cup chicken stock
1/2 cup Ruby port
1 tablespoon fresh rosemary, chopped
1 tablespoon butter
salt and pepper

With a sharp knife score the fatty side of the duck breasts making a criss-cross pattern.  Be sure not to pierce the flesh of the duck.  Place a large non-stick frying pan over low heat.  Season duck breast with salt and pepper.  Place fatty side down.  Slowly increase heat to medium and cook the breast for approximately 10 minutes.  While cooking, constantly drain off fat.  Save the duck fat as it can be used in place of olive oil when roasting potatoes or root vegetables.   When the fat is completely rendered and the skin is golden brown and crispy, turn the duck breasts over.  Turn off the heat and leave it for 10 minutes.  Remove from pan.

Place pan back over medium heat, add shallots and sauté.  Add remaining ingredients, except butter.  Increase the heat to medium-high and whisk the sauce as it reduces.  When sauce is rich and thick, add butter.  Slice the duck breasts and arrange on plates.  Spoon the cranberry reduction over the meat and accompany with mashed potatoes.

The Culinary Chase’s Note:  Gorgeous flavors especially with the cranberry sauce and port reduction and a perfect way to use any leftover canbrerry sauce from Christmas.  I served the duck with herbed risotto but you can also serve with wild rice or soft polenta.


By the Glass Wine Tasting Note:  If budget isn’t an issue then this dish is best served with a bigger style Burgundian Pinot Noir. If you’ve spent all your money on the duck and the Port, best to avoid bargain basement Pinot as more often than not cheap Pinot is just that. The light cherryish fruit flavours of most inexpensive Pinot Noir will get clobbered with the intense character of the reduction. I’ll place my money on a ripe fruit forward style of Shiraz. If you have $20 go for the Marques de Casa Concha Syrah made by Concha Y Toro but their Casillero del Diablo version is almost as pleasurable.