Duck Breast With Leek And Cranberry

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French inspired seared duck breast with leeks, cranberries and a wonderful red wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as shiraz or cabernet sauvignon.

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Steps

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Cut leek into thin slices.

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Heat butter in sauce pan.

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Add the leek and cook until translucent.

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Season with salt , pepper and nutmeg.

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Remove from heat and set aside.

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In a skillet over high heat , brown duck breast for 3 minutes.

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On each side.

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Remove and place in a pre-heated 175f oven.

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Skim the fat from the skillet.

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Sprinkle sugar and vinegar into the skillet ,.

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And simmer for 1 minute to reduce volume.

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Add the red wine ,.

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Continuing to simmer until the volume in reduced by half.

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Add cranberries soon enough to be tender.

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Add the diced cold butter and stir until thick.

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Spoon the leek into the centre of each plate.

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Cut the breast into.

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Thin slices and arrange in a star shape around the leek.

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Spoon sauce over the dish.

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Ingredients

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duck breasts, leek, butter, grapeseed oil, sugar, red wine vinegar, red wine, dried cranberries, nutmeg, salt, cracked pepper