Seared Duck Breast with Cranberry Jam

Seared Duck Breast with Cranberry Jam
Pretzel Crisps

Pretzel Crisps

Pretzel Crisps

Add a dollop of cranberry jam to each Pretzel Crisp, top with a slice of duck and garnish with microgreens.

For more Pretzel Pairings, click here! 

12
Servings
89
Calories Per Serving
Deliver Ingredients

Notes

You can buy Cranberry Jam already made to save time.

Ingredients

  • 3 cups cranberries (fresh or frozen)
  • ½ cup sugar
  • ½ cup water
  • 1 jalapeno, stem removed & finely chopped
  • ¼ candied ginger, finely chopped
  • microgreens
  • 2 tablespoon canola oil
  • salt & pepper to taste
  • 1 duck breast (12-14 oz)
  • 12 Sea Salt & Cracked Black Pepper Pretzel Crisps

Directions

Add cranberries, sugar, jalapeno, candied ginger and water to a sauce pan. Bring to a boil and simmer until cranberries soften (about 5 minutes). Serve as is or for smoother consistency, purée in food processor.

Score the fat of the duck breast in a criss-cross pattern with a knife. Season duck on each side with salt & pepper. Add canola oil to sauté pan over medium-low heat.  When oil starts to sizzle, add duck breast to pan skin side down and cook for 12 minutes. Turn over and cook an additional 4 minutes. Remove duck from pan and let rest 5 minutes then slice into ¼ inch slices.

 

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
1g
4%
Cholesterol
32mg
11%
Protein
11g
24%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
5mg
1%
Choline, total
39mg
9%
Magnesium, Mg
11mg
3%
Niacin
4mg
29%
Phosphorus, P
124mg
18%
Selenium, Se
18µg
33%
Sodium, Na
32mg
2%
Water
37g
1%
Zinc, Zn
1mg
13%

Duck Breast Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Breast Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Breast Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.