Duck With Burgundy Cranberry Sauce

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“I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.”

Ingredients Nutrition


  1. In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
  2. Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
  3. Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
  4. Sauce Preparation:
  5. Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

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