Muscovy duck breast with dried cranberries, cream, and raspberry jam. Nothing says Holiday cooking as a duck does.
Alright… I can have duck all year round. 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 of red wine, a fire roaring in the fireplace…
What can I say… I am a romantic, even during a school night.
It is customary in France to have duck for Christmas, alongside Coquilles St Jacques, lobster, foie gras, and chestnut turkey.
There is something extraordinary about eating duck. The meat is rich in flavor.
Fruity sauces marry well. It is so easy to prepare, you will be amazed.
In this Article
- One whole large breast will feed two people well.
- What kind of duck should I use for cooking?
- Cooking tips and step by step to make this wonderful recipe of Muscovy Duck, Dried Cranberries, Cream & Raspberry
- More tips:
- Side Dishes Suggestion.
- Food and wine pairing?
- If you enjoy this dish, check out these flavorful recipes:
- Muscovy Duck, Dried Cranberries, Cream & Raspberry
One whole large breast will feed two people well.
Preparing duck can be daunting as it is very fat meat. However, I am here to show you how to enjoy a tender, gamey duck breast in the comfort of your own home.
With this duck breast recipe I share with you today, I paired it with a sweet raspberry sauce. The perfect combination of gamey and sweet.
The easy raspberry sauce melts in your mouth. Adding some fresh raspberries to your salad, just gives it that perfect balance.
What kind of duck should I use for cooking?
There are three types of ducks that are excellent for cooking.
Peking duck is the most popular to eat as it is mild in flavor and easily suitable for all cuisines. Furthermore, the flesh is milder in flavor than the Moulard or Muscovy duck. Also, it is perfect for the whole roasting. Duck a L’Orange is a favorite recipe using Peking duck.
Moulard or Mulard duck is a cross between the Pekin duck (female) and the Muscovy (male). Larger and meatier breasts than any other duck breed. Rich for his red meat, plum breast, and hefty legs. Often fed grain to fatten its liver for foie gras.
Muscovy duck, also known commercially as the Barbary duck. This breed of duck has a more gamey taste to it. Furthermore is less greasy than most ducks.
Young ducks are considered excellent for eating. The meat is lean and tender with a mild taste.
Usually, just the breast meat is sold, which is considered relatively lean.
Cooking tips and step by step to make this wonderful recipe of Muscovy Duck, Dried Cranberries, Cream & Raspberry
A few tips that I want to share with you so you will enjoy this excellent meat.
You do want a crispy-skinned duck. I have a video included with this recipe for a quick tutorial on scoring duck skin. With a sharp knife, you must score the fat by way of a small cross-cut on the duck breast skin side.
Pan sear duck breast skin side down, flesh side facing you. Most noteworthy, remove as much of the greasy fat as it is rendered and often during the cooking process.. Do save it for later use.
The fat will be abundant when you prepare your pan sauce.
More tips:
- Remove any extra fat you may see from under the skin. Most of all, do not remove or separate the skin from the meat as that gives the breast all its flavors.
- Score the skin lightly, ensuring it is not pierced all the way thru. This will allow for the heat to penetrate thru the skin and melt away all the extra fat.
- Cook skin side down for 5 minutes to a light golden crisp. Cook the other side for 3 minutes.
- Do remove all the extra fat that has been released from the duck. Continue with the recipe.
- The above step is important as you do not want your breast to sit and cook on fat.
- Heavy cream is my choice. You may want to add some mascarpone if you have some on hand or creme fraiche.
- Season generously the breasts before cooking so a nice crisp coating will form, and I am satisfied with the taste. Please add more salt to counterbalance the sweetness of the cranberries and the jam.
Side Dishes Suggestion.
For dinner, we had a crispy spinach salad is a good balance with the sauce and duck.
Spinach Salad with Citrus is refreshing and brings the fruity flavors out of the sauce.
Asparagus with Balsamic Vinaigrette.
Garlic Potatoes are a feast that keeps on giving. Crispy and tender, potatoes always have been the perfect mate with rich flavorful meats.
Food and wine pairing?
Go with a rich red wine full of body. Pinot, Cabernet, Zinfandel, or Sangiovese. Ponte Winery is one of my favorite wineries and any of their red will be fantastic.
What side dishes do you love with your duck?
If you enjoy this dish, check out these flavorful recipes:
Duck Breast with Port and Cherry Wine
Duck with Dried Cranberries, Tangerines And Mascarpone Sauce
Muscovy Duck, Dried Cranberries, Cream & Raspberry
Ingredients
- 6 ounces duck breasts, skin scored
- ⅓ cup dried cranberries, finely chopped
- 2 tablespoons jam
- ½ cup heavy cream
Instructions
- Preheat oven at 350°F. In an ovenproof skillet heat a shadow of oil on high heat. Score the duck breasts skin lightly with a knife 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry, Sunday Night Dinner
- Cuisine: French
- Season: Fall, Winter
- Type: Under 45 minutes, Videos
Did you make this?
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pam
mmm looks so delicious!!! Gotta try this one during the break!! Yum
Giangi Townsend
You will love it, Pam. Easy and delicious is my best combination. I am also a message away if you have any questions.
Happy Holidays!
Giangi
Melinda
Duck can be intimidating so I love that you included tips and bonus side dish/wine pairing suggestions. Sometimes my brain just can’t think beyond the main dish so thank you for taking the guess work out!
Giangi Townsend
It is my pleasure and I am happy to do it. Sometimes it can be hard to pair a meal with sides or wine, and I am always grateful when suggestions are made, thus loving to share them too.
Happy Holidays!
Giangi
Cindy Mom, the Lunch Lady
I’ve yet to try duck breast, but your recipe looks and sounds fantastic! So beautiful!
Giangi Townsend
Thank you Cindy! It is a gamey tasty meat, full of flavor and richness. The sauce is a perfect pairing, however, any fruit sauce will work well. The best part it is so easy to prepare.
Enjoy and Happy Holidays!
Giangi
Sue
I haven’t had duck in a long time, but this recipe is one I must try. Loving the cranberry-raspberry sauce!
Giangi Townsend
You will love the sauce and how easy it is to put together. A burst of flavor with each bite.
Happy Holidays!
Giangi
Mayuri Patel
The other day my hubby was reminiscing about a Christmas dinner we had years ago where he had duck with cranberry sauce. I showed him your post and said “that’s really tempting.”
Giangi Townsend
I am so happy it brought back good memories. You should try this super easy recipe and create new memories.
Happy Holidays!
Giangi
Mihaela|https://theworldisanoyster.com/
I’ve never had duck before, but it sounds so festive! I like the presentation too, with the fresh spinach. A beautiful recipe!
Giangi Townsend
Thank you! If you never had duck, this very easy recipe will open the doors to a new world for you.
Enjoy and I am here if you have any questions.
Happy Holidays!
Giangi