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.
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.
© Société des alcools du Québec, 2007
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