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