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Duck Breasts with Maple Cranberry Sauce
2 cups fresh or frozen cranberries
3/4 cup water
1/2 cup pure maple syrup
1 tsp. finely chopped fresh thyme leaves or 1/4 tsp. dried, or to taste
2 (7.5 to 8 oz.) pkgs. boneless duck breast fillets with skin, thawed if frozen
1/4 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper
thyme sprigs for garnish (optional)
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Duck Breasts with Maple Cranberry Sauce

Duck Breasts with Maple Cranberry Sauce

Duck Breasts with Maple Cranberry Sauce
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:33 minutes
1. In a small saucepan, combine cranberries, water, and maple syrup. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, 10 to 13 minutes, stirring occasionally. Remove from heat and stir in thyme. Mash with a potato masher.
2. Place duck breasts between two pieces of plastic wrap and pound to 1/2-inch thickness. Score the skin in a crisscross pattern (do not cut through to the meat). Sprinkle duck with salt and pepper on both sides.
3. Heat a large nonstick skillet over medium-high heat until hot. Add duck, skin side down. Reduce heat to medium and cook until golden, about 6 to 10 minutes. Turn duck over and cook until golden and the internal temperature measures 165 degrees F on an instant read thermometer, about 8 to 10 minutes more. Transfer to a plate and let rest 10 minutes.
4. Transfer duck to a cutting board. Stir any accumulated juices from the duck into sauce.
5. To serve, spoon sauce on 4 plates, then slice each breast into thin slices and transfer to the plates. Top with additional sauce if desired. Garnish with thyme sprigs if desired.
Source: Hannaford fresh Magazine, September - October 2015