Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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!