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Seared Duck Breast with Cranberry Jam


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! 


You can buy Cranberry Jam already made to save time.


  • 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 Tablespoons canola oil
  • salt & pepper to taste
  • 1 duck breast (12-14 oz)
  • 12 Sea Salt & Cracked Black Pepper Pretzel Crisps


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.