Duck Breast With Leek and Cranberry

Recipe by Gary 62
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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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