Cranberry-Orange Duck Breasts

Cranberry-Orange Duck Breasts
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2

    duck breasts

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    small shallot sliced fine

  • 2 Tbsp.
    (30 mL)


  • 3 Tbsp.
    (45 mL)

    grated ginger

  • 1


  • 4 Tbsp.
    (60 mL)

    fresh orange juice

  • 2

    oranges zested

  • 1 cup
    (250 mL)

    dried cranberries


Score the fat on the duck breasts without cutting through to the meat.

In a skillet over medium heat, cook shallot in hot olive oil until glassy. Put in duck breasts, fat-side down, and cook about 10 minutes.

Pour off fat regularly and save it for future use.

Turn breasts over and continue cooking; add sugar and caramelize 5 minutes or so.

Add ginger, orange juice and zest, and cranberries and cook about 10 minutes. The meat should be pink.

Remove thyme and duck breasts. Let duck rest a few minutes before slicing it.

Slice the breasts into cutlets. Serve cutlets with cranberries.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007