Duck Breasts With Onion And Cranberry Confit
|For onion and cranberry confit|
|Butter||25 Milliliter (2 Tablespoon)|
|Sliced onions||500 Milliliter (2 Cups)|
|Cranberries||250 Milliliter (1 Cup)|
|Unsweetened apple juice||125 Milliliter (1/2 Cup)|
|Maple syrup||125 Milliliter (1/2 Cup)|
|Apple jelly||125 Milliliter (1/2 Cup)|
|Raspberry vinegar||1⁄2 Teaspoon (2 Milliliter)|
|For porto sauce|
|Butter||1 Teaspoon (5 Milliliter)|
|Chopped shallots||15 Milliliter|
|Port wine/Red wine||250 Milliliter (1 Cup)|
|Brown sauce||375 Milliliter (1 1/2 Cup, Store Bought)|
|For duck breasts|
|Butter||2 Teaspoon (10 Milliliter)|
|Duck breasts||1 1⁄2 Pound (2 Pieces, 3/4 Pound / 375 Gram Each)|
ONION AND CRANBERRY CONFIT In a pan, heat the butter and saute the onions.
Add the cranberries, apple juice, maple syrup, apple jelly and raspberry vinegar.
Let simmer over medium heat for approximately 12 to 15 minutes; keep warm.
PORTO SAUCE In a small pan, melt the butter and saute the shallots.
Add the port, bay leaf, parsley and thyme; let reduce by half.
Add the brown sauce and let simmer over low heat for 2 to 3 minutes; strain and keep warm.
DUCK BREASTS In an ovenproof skillet, heat the butter and cook the duck breasts for 2 minutes on each side.
Finish cooking in the oven at 350°F (180°C), with the skin side down, for 10 minutes or until the desired taste is reached.
Cut the breasts into thin slices and serve on plates lined with the porto sauce.
Garnish with the onion and cranberry confit.