Cooking duck at home might seem intimidating, but it is surprisingly approachable with the proper method and a few quality ingredients.
This recipe combines the rich, savory flavor of duck breast with the natural sweetness of tangerines, the tart brightness of cranberries, and a velvety touch of mascarpone. Searing the duck to render the fat and finishing it in the oven ensures perfectly crisp skin and tender meat every time.
The sauce, made from real fruit and creamy mascarpone, adds a gourmet touch without unnecessary complexity. This dish is a fantastic choice for a special dinner, and I will guide you through each step to ensure your result is restaurant-worthy.
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In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious muscovy duck recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with these Muscovy duck breasts?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this duck with dried cranberries recipe, you may want to try my other recipes.
- Muscovy Duck with Citrus-Cranberry Mascarpone Sauce
Why you will love this recipe
Easy to prepare as the duck needs little attention while crisping and the sauce takes little to no time.
Impressive presentation and flavor, your family and guests will think you spent hours in the kitchen cooking for them.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Duck breasts, skin on: ensure that they are the same size. Score the skin, but not all the way through. This will speed the release of the fat and allow for faster cooking.
Tangerines: or mandarines, can be used to make the sauce.
Dried cranberries: the sweetness of the cranberries, combined with the tangerines, is the perfect combination.
Macarpone cheese: while melting, adds a creaminess to the cranberry sauce
Salt and black pepper: your seasoning for today’s recipe
Olive oil: Use only a shadow to prevent the skin from attaching to the skillet.
Equipment Needed
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Step by step on how to make this delicious muscovy duck recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Preheat the oven to 350°F.
Score the duck breast with a very sharp knife and season generously with salt and pepper on both sides.
Drizzle a shadow of oil in a sauté pan and heat over high heat. Add the duck, skin side down, and cook under pressure until the skin is golden brown, about 5 minutes.
Turn to the other side and cook for another 3 minutes.
Discard all the fat from the skillet, place duck breast skin side up in the hot oven, and cook for another 10 to 15 minutes.
Remove from the oven, and cover with aluminum foil to keep warm.
In a separate small saucepan, place the dried cranberries and the tangerine juice and cook over medium heat until the cranberries have softened and the juice has reduced.
Lower the heat to medium low heat, and add the mascarpone and gently stir with a whisk until melted.
Remove from the heat, and puree the cranberry mixture with an immersion hand-held mixer until smooth.
Add at least a tablespoon of the rendered juice from the duck to your cranberry sauce. Mix well and return to the heat to warm it up,
Spread the sauce on the bottom of the plate and serve the roast uck sliced over it.
Giangi’s Pro Tips
Score the skin of the breast so all the fat is rendered. Do not, however, cut all the way through. Remove as much fat as possible before putting the pan in the oven, so it will not be too smoky in the house.
What dishes can you enjoy with these Muscovy duck breasts?
Simplicity is best when you work with a sauce and with gamey-flavored meats.
I always prepare steamed asparagus or roasted parmesan asparagus.
Mashed potatoes work beautifully, too, as you can use them to soak up the sauce.
And lastly, the quintessential ever-so-present butter lettuce with vinaigrette or French peas.
Variations and Substitutions
Orange juice can substitute for the tangerine.
Heavy cream is a good substitute for the mascarpone cheese. Add two additional tablespoons and cook a bit longer.
Storing and Reheating
Store: When your duck is completely cooled, store it in an airtight container in the refrigerator for up to three days.
Reheat: Bring back to room temperature and warm up over low heat with a dab of unsalted butter until heated through,
If you enjoy this duck with dried cranberries recipe, you may want to try my other recipes.
Muscovy Duck with Citrus-Cranberry Mascarpone Sauce
Ingredients
- 2 duck breast, skin scored
- 6 tangerines, juiced
- ⅓ cup dried cranberries
- 2 tablespoons mascarpone cheese
Instructions
- Preheat oven at 350. In a ovenproof skillet heat a shadow of oil on high heat. 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.
- Meanwhile in a separate small sauce pan place the dried cranberries and the tangerine juice. Cook over medium heat until the cranberries have softened and the juice is reduced.
- Lower the heat and add the mascarpone. When the mascarpone is melted and the juice starts to thickens, remove from the heat. With an immersion hand-held mixer, puree the mascarpone, tangerine-cranberries sauce until nice and smooth. Add less than a tablespoon of the juices from the duck. Mix well. Return the pan to the heat and warm for a minute or so.
- 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
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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