Curried Lentils, Tomato and Coconut Soup
Curried lentils, tomato, and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may …
Explore my videos and livestreams. – Watch Now
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, 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 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 wonderful about eating duck. The meat is rich in flavor.
Fruity sauces marry well. It is so easy to prepare, you will be amazed.
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.
There are three types of duck 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 compared to 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 breast 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 Barbary duck. This breed of duck has a more gamey taste to it. Furthermore is less greasy than most ducks.
When young these 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 quite lean.
A few tips that I want to share with you so you will enjoy this wonderful meat.
You do want a crispy-skinned duck. To achieve this step, a video is included with this recipe for a quick tutorial, you must, with a sharp knife, 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. Feel free to remove as much of the greasy fat that it is rendered as often as you wish. Save it for later use.
The fat will be too much when you prepare your pan sauce.
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.
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?
Duck Breast with Port and Cherry Wine
Duck with Dried Cranberries, Tangerines And Mascarpone Sauce
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.
Shop a collection of my favorite kitchen tools, books and more.
Shop NowCurried lentils, tomato, and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may …
Apple pie or French Apple tart or Tarte Normande is all I could think of. It is always apple season …
There is nothing more satisfying and refreshing than a fresh frullato or Italian fruit smoothie. My mom had a gelateria …
mmm looks so delicious!!! Gotta try this one during the break!! Yum
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
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!
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
I’ve yet to try duck breast, but your recipe looks and sounds fantastic! So beautiful!
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
I haven’t had duck in a long time, but this recipe is one I must try. Loving the cranberry-raspberry sauce!
You will love the sauce and how easy it is to put together. A burst of flavor with each bite.
Happy Holidays!
Giangi
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.”
I am so happy it brought back good memories. You should try this super easy recipe and create new memories.
Happy Holidays!
Giangi
I’ve never had duck before, but it sounds so festive! I like the presentation too, with the fresh spinach. A beautiful recipe!
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