Duck Breast with Dried Cranberries, Cream and Raspberry Jam

I am back!!! it has been a long while since my last posting and I really missed sitting in front of my computer typing away and sharing with all of you.

We are almost ready for Christmas. My cookie baking will start today, and will share those wonderful little morsels of delight later.

But now, back to dinner… Nothing sais Holiday cooking as 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 red wine, a fire roaring in the fireplace… What can I say… I am a romantic even during a school night.

Last night duck breast with dried cranberries, heavy cream and raspberry jam brought that feeling upon us even thou we did not have the fireplace with a warm roaring fire.

A mixed salad, romaine, spinach and red leaf with a vinaigrette was the only side dish.


2 duck breasts, skin scored
¼ to ½ cup of dried cranberries, finely chopped
2 tablespoons Raspberry jam
Salt and pepper
½ cup heavy cream


1. Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high heat. Score the skin lightly making sure that it is not pierced all the way through. Generously salt and pepper both sides of the duck breast.
2. 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.
3. Remove from the oven and cover with aluminum foil to keep warm.
4. 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.
5. Add the raspberry jam to the cream-cranberries sauce and blend well.
6. Spread the sauce on the bottom of the plate and serve the duck sliced over it.
Credit: Foodista

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