1.65 - 1.75 L SELECTED VARIETIES
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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