Duck Breast with Cranberry and Wine Sauce
Duck Breast with Cranberry and Wine Sauce



  • 2 whole duck breasts, skin scored
  • 2 chopped shallots
  • Pinch of chopped thyme
  • 1 garlic clove, chopped
  • 5 halved cherry tomatoes
  • 2 tbsp balsamic vinegar
  • ¼ glass of full bodied red wine
  • 30g salted butter
  • 3 tbsp cranberry sauce or jelly
  • Add the duck breasts, skin-side down, to a very hot pan and sear until the skin is golden and crisp. Remove from the pan and add to the oven to cook at 180C for about 10 mins, then remove and set the breasts aside to keep warm.
  • Meanwhile, drain off the excess fat from the frying pan and cook the shallots, garlic, tomatoes and thyme in a little duck fat for 5 mins. Deglaze the pan with wine and vinegar, then stir in the butter and cranberry sauce and bubble for a few minutes to reduce. Slice the duck breast and serve with plenty of the sticky sauce, alongside some steamed greens and a baguette. Perfect!
30 mins
2 serving

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