Duck Breast with Orange Cranberry Sauce

Name: Duck Breast with Orange Cranberry Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 piece duck breast with skin; Steak seasoning powder (or use salt and pepper instead); 10 grams unsalted butter; 1 little olive oil; 1 sprig rosemary; Asparagus; Broccoli; 1/2 red onion, chopped; 1/3 cup freshly squeezed orange juice (100 ml); 1/3 cup cranberry juice (100 ml); 1 little orange zest; 1 little salt; 1 little black pepper; 1 teaspoon cornstarch mixed with a little water; slices Orange; (If you have dried cranberries, add a little to the sauce for extra flavor)

Pui Bali @lovecook_1979

Bali Indonesia

Duck breast seared in a pan to a medium-rare pink, resulting in tender and juicy meat, paired with a tangy and slightly sweet sauce that perfectly balances the flavors.

Pui Bali @lovecook_1979

Bali Indonesia

Duck breast seared in a pan to a medium-rare pink, resulting in tender and juicy meat, paired with a tangy and slightly sweet sauce that perfectly balances the flavors.

Saved

Ingredients

1 serving

1 pieceduck breast with skin
Steak seasoning powder (or use salt and pepper instead)
10 gramsunsalted butter
1little olive oil
1 sprigrosemary
Asparagus
Broccoli
Orange cranberry sauce
1/2red onion, chopped
1/3 cupfreshly squeezed orange juice (100 ml)
1/3 cupcranberry juice (100 ml)
1little orange zest
1little salt
1little black pepper
1 teaspooncornstarch mixed with a little water
slicesOrange
(If you have dried cranberries, add a little to the sauce for extra flavor)

Saved

Steps

1

Score the duck skin and rub the seasoning powder all over. Heat a non-stick pan over medium-low heat, add a little olive oil, and once hot, place the duck breast skin-side down. Add butter and rosemary for aroma. Sear until the skin is golden and crispy, then flip and sear to medium-rare or slightly pink for tender meat. Let the duck breast rest for about 5 minutes before slicing.
2

Using the same pan, if there's too much duck fat, remove it until about a tablespoon remains. Sauté the red onion until soft, then add orange zest and sauté until fragrant. Add orange juice and cranberry juice, season with salt and pepper, and add orange slices. Gradually stir in the cornstarch mixture until slightly thickened, but not too thick.
3

Boil asparagus and broccoli with a little salt. Slice the duck breast and arrange it on a plate with the vegetables. Pour the sauce over the duck breast as desired.