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Cranberry-Orange Duck Breasts https://www.metro.ca/userfiles/image/recipes/poitrines-canard-compotee-canneberges-orange-6526.jpg PT15M PT30M PT45M
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.
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2 duck breasts 2 Tbsp. (30 mL) extra virgin olive oil 1 small shallot sliced fine 2 Tbsp. (30 mL) sugar 3 Tbsp. (45 mL) grated ginger 1 thyme 4 Tbsp. (60 mL) fresh orange juice 2 orange zested 1 cup (250 mL) dried cranberries
Cranberry-Orange Duck Breasts

Cranberry-Orange Duck Breasts

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    duck breasts
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1
    small shallot sliced fine
  • 2 Tbsp.
    (30 mL)
    sugar
  • 3 Tbsp.
    (45 mL)
    grated ginger
  • 1
    thyme
  • 4 Tbsp.
    (60 mL)
    fresh orange juice
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    SAVE $2.98 ON 2. 20 BONUS Reward Miles when you buy 2
    SIMPLY ORANGE JUICE

    SIMPLY ORANGE JUICE

    2 for $11.00

    2.63 L, SELECTED VARIETIES OR 5.99 EA.

    20 AIR MILES® Bonus Miles when buying 2


    MINUTE MAID FROZEN ORANGE JUICE OR BACARDI MIXERS

    MINUTE MAID FROZEN ORANGE JUICE OR BACARDI MIXERS

    2 for $3.00

    SELECTED SIZES, SELECTED VARIETIES OR 1.79 EA.


    SELECTION ORANGE JUICE

    SELECTION ORANGE JUICE

    $2.49 ea.

    1.65 l


    SAVE $1.50
    MINUTE MAID JUICE

    MINUTE MAID JUICE

    $1.99 ea.

    8 x 200 ml, SELECTED VARIETIES


  • 2
    orange zested
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 1 cup
    (250 mL)
    dried cranberries
Imprimer ma sélection

Preparation

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

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Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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