Pan-seared Duck Breast with Cranberry Port Sauce
Serves 2 | Prep Time: 20 minutes, Cook Time: 20 minutes
- 2 duck breasts, excess fat removed if desired
- Salt and pepper to taste
- 2 tbsp olive oil
Cranberry port sauce
Ingredients:
- ½ cup Ruby port
- 3 strips of orange zest, thinly sliced
- ½ cup orange juice, freshly squeezed preferred
- 1 ½ cup cranberries, fresh
- ¾ cup sugar or sugar substitute
Preparation:
- In a large saucepan, combine the port, orange zest and orange juice. Bring to a boil.
- Over low heat, add cranberries and sugar and simmer until desired consistency, usually thick but creamy. Keep warm until ready to serve.
- Preheat oven to 475°F. Heat a large pan. Add the olive oil and duck breast. Let cook on each side until golden brown. Let simmer a few minutes, stirring often. Serve with green vegetables or as you prefer.
- Place duck in oven and roast until cooked to desired tenderness (about 8-10 minutes for medium rare). Note: Internal temperature should reach at least 180°F.
