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