Duck Breast with Dried Cranberries, Cream and Raspberry Jam

Duck Breast with Dried Cranberries, Cream and Raspberry Jam

Duck Breast with Dried Cranberries, Cream and Raspberry Jam

I am back!!! it has been a long while since my last posting and I really missed sitting in front of my computer typing away and sharing with all of you.
We are almost ready for Christmas. My cookie baking will start today, and will share those wonderful little morsels of delight later.
But now, back to dinner… Nothing sais Holiday cooking as duck does.  Alright… I can have duck all year round, but to me the texture  and richness of the meat paired with a sauce, is the perfect portrayal of a cold night, to be enjoyed with a full body red wine, a fire roaring in the fireplace… What can I say… I am a romantic even during a school night.
Last night duck breast with dried cranberries, heavy cream and raspberry jam brought that feeling upon us even thou we did not have the fireplace with a warm roaring fire.
A mixed salad, romaine, spinach and red leaf with a vinaigrette was the only side dish.

Bon Appetit!!!

Giangi


Tonight’s December 19, 2012 dinner:
Duck with Dried Cranberries, Cream and Raspberry Jam
Mixed green salad with vinaigrette.

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DUCK WITH DRIED CRANBERRIES, CREAM AND RASPBERRY JAM

2 duck breasts, skin scored

¼ to ½ cup of dried cranberries, finely chopped

2 tablespoons Raspberry jam

Salt and pepper

½ cup heavy cream

Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high heat. Score the skin lightly making sure that it is not pierced all the way through. Generously salt and pepper both sides of the duck breast.

When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.

Remove from the oven and cover with aluminum foil to keep warm.

Remove all the fat rendered from the duck breast, remove any large burn bits, if any in the skillet. Return the skillet to medium heat and add the cranberries and heavy cream. , lower the heat to see just a light simmer of the cream. Cook until thickened, 5 minutes.

Add the raspberry jam to the cream-cranberries sauce and blend well.

Spread the sauce on the bottom of the plate and serve the duck sliced over it.

 

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14 Responses to Duck Breast with Dried Cranberries, Cream and Raspberry Jam

  1. hautemealz December 20, 2012 at 9:44 am #

    Beautiful recipe!

    -Perry

    • Giangi's Kitchen December 20, 2012 at 10:36 am #

      Thank you Perry.

    • Linda De Villers PhD December 20, 2012 at 11:10 am #

      I love recipes that are this simple, elegant …and sexy! I’ll definitely be trying this one and would be tempted to tweak it for a whole duck so I could get away with breaking with traditional and serving it for next Thanksgiving.

      • Giangi's Kitchen December 20, 2012 at 12:35 pm #

        Christmas is also a great time to make it. Let me know when and how you prepare it, I would love to try your tweak way. Thank you for your kind compliments, I sincerely appreciate you reading my blog.
        Have a great day.
        Giangi

    • Linda De Villers PhD December 20, 2012 at 11:11 am #

      I love recipes that are this simple, elegant …and sexy! I’ll definitely be trying this one and would be tempted to tweak it for a whole duck so I could get away with breaking tradition and serving it for next Thanksgiving.

  2. Conor Bofin December 20, 2012 at 12:01 pm #

    Hi Giangi, good to have you back in action. That sauce reads and looks so well I could lick the computer screen right now (I need to eat.).
    Best,
    Conor

    • Giangi's Kitchen December 20, 2012 at 12:38 pm #

      It feels good to be back. I have been super busy with my other passion, knitting, (www.giangisdesign.com), and now I get to slow down and really start enjoying all the festivities.
      Thank you for your compliment, have you had dinner yet? :):).
      Have a great evening Conor, and thank you for reading my blog.

      • Conor Bofin December 20, 2012 at 1:02 pm #

        Thankfully, yes. Chicken breast cooked in olive oil, garlic, lemon and thyme. Served on a Ciabatta with salad leaves. Delicious.

        • Giangi's Kitchen December 20, 2012 at 1:07 pm #

          That sounds delicious . Great idea for dinner, thank you. Tonight I have fish in hand and right after we are headed out for some fun Christmas Caroling… If only i could sing….

          • Conor Bofin December 20, 2012 at 1:08 pm #

            Two of us with that problem. Singing is not something that I do.

          • Giangi's Kitchen December 20, 2012 at 1:46 pm #

            I love singing however that love to hear me sing is not shared by others… What is so awful as not to be able to carry a tune??? I think my off keyness is perfect, as off keys is concerned.

  3. Sam Mumper December 21, 2012 at 8:05 am #

    Thanks for the recipe. We are planning on roasting a whole Duck for our Christmas Eve dinner. Your Sauce sounds inviting and I may use it as a change from our usual sauce made from duck stock. Have a great Holiday! Sam

    • Giangi's Kitchen December 21, 2012 at 4:01 pm #

      Thank you Sam and Happy Holidays to you too. Would love to hear back and have your opinion on the sauce.
      Enjoy and thank you for reading my blog.
      Giangi

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