RECIPE | Duck breast with leek and cranberry

7 November 2011, 12:00am

1 min read

Ingredients

2 duck breasts, skin removed

1 leek

1 tbsp butter

2 tbsp grapeseed oil

½ tsp sugar

2 tbsp red wine vinegar

¾ cup red wine

Handful dried cranberries

1 pinch nutmeg

Salt

Cracked pepper

Method

Cut the leek into thin slices

Heat the butter in the saucepan and add the leeks until translucent

Season with salt pepper and nutmeg. Remove from heat and set aside

Brown the duck breasts over high heat on a skillet (approx 3 minutes on each side)

Remove and place in a pre-heated oven at 180C

Skim the fat from the skillet and sprinkle sugar and vinegar into the skillet

Simmer for 1 minute to reduce the volume and then add red wine

Add the cranberries and simmer until tender

Spoon the leek into the centre of each plate, cut the breasts into thin slices and arrange over the leek

Spoon sauce over the duck