December 3, 2020
Duck Breast with Cranberry Sauce
Rich duck breast with crispy skin is complimented by a sweet and tangy cranberry sauce with hints of orange and star anise. You can cook the breast sous vide and finish it in a pan or cook it entirely in the pan.
Servings: 2
Calories: 345kcal
Ingredients
Duck
- 2 boneless duck breasts 6 ounces each
- salt
- 2 sprigs of thyme optional
Sauce
- 1/2 cup cranberries fresh or frozen
- 1 bay leaf
- 1 star anise
- 1/2 cup chicken stock
- 1/2 teaspoon stevia glycerite or to taste
- 1 drop orange oil
- 1 tablespoon butter optional, omit for dairy-free
Instructions
- Season the duck with salt. Place in a sous vide-safe bag along with a sprig of thyme. Use the water displacement method to remove air from the bags. (Seal the bag, leaving one corner open. Place the bag in water, submerging it almost to the top – this will push the air out. When the air is expelled, close the open corner.)
- Using a sous vide machine, heat a water bath to 135ºF for 2 1/2 hours (and up to 4). When done, dry well with paper towels. Let rest for at least 5 minutes before searing.
- Add skin side down to a cold cast iron pan. Weigh down the duck with another heavy pan to keep the skin in contact with the pan to snsure crisping. Turn the heat on and let it cook until well browned, about 8 minutes. The pan will heat slowly, helping the fat render. When the skin is well crisped, flip and very briefly sear the second side. Let rest while preparing the sauce.
- Add the cranberries to the pan along with the stock. Add the bay leaf, star anise, and stevia. Cook until the stock is reduced by half and the cranberries have burst, pressing on any that have not burst on their own. Off heat, stir in the orange oil and butter.
- Slice the duck breast and then serve sauce over top.
Notes
To cook the duck in a pan, without sous vide, see directions here.
Nutrition Facts
Duck Breast with Cranberry Sauce
Amount per Serving
Calories
345
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Cholesterol
174
mg
58
%
Sodium
410
mg
18
%
Potassium
674
mg
19
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
45
g
90
%
Vitamin A
370
IU
7
%
Vitamin C
21
mg
25
%
Calcium
7
mg
1
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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