Duck Breast With Leek And Cranberry

Description

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.

Ingredients

• Duck Breasts
• Leek
• Butter
• Grapeseed Oil
• Sugar
• Red Wine Vinegar
• Red Wine
• Dried Cranberries
• Nutmeg
• Salt
• Cracked Pepper

Instructions

1. Cut leek into thin slices
2. Heat butter in sauce pan
3. Add the leek and cook until translucent
4. Season with salt, pepper and nutmeg
5. Remove from heat and set aside
6. In a skillet over high heat, brown duck breast for 3 minutes
7. On each side
8. Remove and place in a pre-heated 175f oven
9. Skim the fat from the skillet
10. Sprinkle sugar and vinegar into the skillet,
11. And simmer for 1 minute to reduce volume
12. Add the red wine,
13. Continuing to simmer until the volume in reduced by half
14. Add cranberries soon enough to be tender
15. Add the diced cold butter and stir until thick
16. Spoon the leek into the centre of each plate
17. Cut the breast into
18. Thin slices and arrange in a star shape around the leek
19. Spoon sauce over the dish