Recipe by Gary #62
French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon.
Top Review by Dr. Jenny
We enjoyed this recipe for dinner last night. It was very easy to make and required minimal prep, which is always a good thing. The sauce is very delicious. Because the recipe did not specify when to add the grapeseed oil, I used it to brown the duck in the skillet. The only change I made to the recipe was to leave on the duck skin. We served the duck with pole beans and mashed potatoes. I would definitely make this again. Thanks!
- 2 duck breasts, skin removed
- 1 leek, the white bulb of
- 1 ounce butter
- 2 tablespoons grapeseed oil
- 1⁄2 teaspoon sugar
- 2 tablespoons red wine vinegar
- 3⁄4 cup red wine
- 1 ounce diced cold butter
- 16 -20 dried cranberries
- 1 pinch nutmeg
- cracked pepper
Directions See How It's Made
- Cut leek into thin slices.
- Heat butter in sauce pan. Add the leek and cook until translucent.
- Season with salt, pepper and nutmeg. Remove from heat and set aside.
- In a skillet over high heat, brown duck breast for 3 minutes.
- on each side. Remove and place in a pre-heated 175°F (80°C) oven.
- Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
- and simmer for 1 minute to reduce volume. Add the red wine,.
- continuing to simmer until the volume in reduced by half.
- Add cranberries soon enough to be tender.
- Add the diced cold butter and stir until thick.
- Spoon the leek into the centre of each plate. Cut the breast into.
- thin slices and arrange in a star shape around the leek.
- Spoon sauce over the dish.