Monday, October 5, 2009

Cranberry Orange Duck Breasts

We have really grown to like all sorts of duck dishes since moving to the UK so I have experimented with a few of my own dishes and really like this one. One thing I had to get used to with duck is that it is best served with a little pink on the inside as to make sure it is tender. If it gets too done it can get tough. I like to serve this sweet topped meat with a baked sweet potato sprinkled with brown sugar and cinnamon and a dollop of butter.


2 boneless duck breasts
2 Tbsp cranberry sauce
2 Tbsp orange marmalade
1 Tbsp honey


Mix together cranberry sauce, orange marmalade and honey then set aside.

Fry duck breast skin side down for 3-4 minutes, then place duck in baking dish with skin side up

Spoon sauce on top. Bake for 20 minutes at 400 F/200 C. Duck should be a bit pink on the inside to be tender.

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