Description
This Gourmet Cranberry-Juniper Cured Duck Breast recipe combines tart cranberries, earthy juniper berries, and rich duck breast for a unique and sophisticated dish that’s surprisingly easy to prepare.
Ingredients
Scale
- 2 duck breasts
- 1 cup fresh cranberries
- 1 tablespoon juniper berries
- 1/4 cup brown sugar
- 2 tablespoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- Zest of 1 orange
- 2 sprigs fresh rosemary
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
Instructions
- Prepare the curing mix by combining 1/4 cup of brown sugar, 2 tablespoons of coarse sea salt, 1 teaspoon of freshly ground black pepper, 1 tablespoon of juniper berries, and the zest of one orange in a small food processor or mixing bowl. Mix well.
- Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- Rub the curing mix generously all over the duck breasts, ensuring even coating. Place the duck breasts into a resealable bag or a shallow baking dish, cover tightly, and refrigerate for at least 12 hours or overnight.
- Remove the duck breasts from the refrigerator and rinse off the curing mix under cold water. Pat the duck dry with paper towels and let it come to room temperature for about 20 minutes.
- Heat a cast iron skillet or heavy-bottomed pan over medium heat. Add 1 tablespoon of olive oil and let it heat until shimmering.
- Place the duck breasts in the pan skin-side down. Cook for 5-7 minutes, without moving them, until the skin is golden and crispy. Reduce heat slightly if the fat renders too quickly.
- Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer if preferred. Use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare.
- Remove the duck breasts from the pan and let them rest for 5-10 minutes.
- Prepare the cranberry sauce by adding 1 cup of fresh cranberries, 2 tablespoons of red wine vinegar, and 1 tablespoon of brown sugar to the same skillet. Cook over medium heat until the cranberries burst and the sauce thickens, about 5 minutes.
- Slice the duck breast thinly, drizzle with the cranberry sauce, garnish with fresh rosemary sprigs, and serve warm.
Notes
Ensure the duck skin is properly scored for even rendering and crispy skin. Curing overnight is ideal for flavor and texture. Adjust the cranberry sauce sweetness or tartness to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Gourmet
Nutrition
- Serving Size: 1 duck breast per se
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
Keywords: duck breast, cranberry sauce, juniper berries, gourmet recipe, holiday dinner, special occasion, easy gourmet, cured duck