Cranberry Cider Duck

Bursting with flavour, this gorgeous duck dish offers a delicious alternative to Turkey during the festive period.


  • 4duck breasts
  • 1 tbsp flour
  • 1 tbsp thyme, freshly chopped
  • 300ml / 10fl oz Henry Westons Vintage Special Reserve Cider
  • 1⁄4 tsp salt (optional), or to taste
  • 1 tbsp olive oil
  • 300g / 10 1⁄2 oz cranberries
  • 1 tbsp unsalted butter
  • 125ml / 4fl oz chicken stock
  • 1 large red onion, thinly sliced


  • Score fat on duck breasts and rub with 1⁄2 tbsp thyme, salt and pepper to taste.
  • Heat the oil in a large heavy non-stick frying pan over a medium high heat and sauté duck breasts, skin down, for 3 minutes.
  • Turn and sauté for another 3 minutes or until browned. Transfer to a warm plate. Discard the excess fat from the pan.
  • Melt butter in the same pan over a medium heat and sauté the onion for 3-4 minutes or until translucent.
  • Whisk in the flour and sauté for another 2 minutes. Whisk in the cider and bring to the boil.
  • Stir in the cranberries and stock and return to the boil. Reduce heat to medium and simmer for 5-10 minutes.
  • Return duck breasts to the pan and simmer another 5 minutes until sauce begins to thicken. Add the remaining thyme to the pan. Simmer for 2-3 minutes, or until the sauce thickens. Serve sauce over duck.

Download the Cranberry Cider Duck Recipe Sheet

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