This has become one of my favorite ways to enjoy duck, and it is the perfect autumn recipe. Combining the flavors of fresh herbs, sweet plums and tart cranberries, this dish is exciting yet simple. Sure to become a Fall favorite in your home, too
The best part? It only takes a few minutes, really!
Duck Breast with Plum and Cranberry Sauce
- 2 duck breasts, skinned and sliced
- 1 clove of garlic, chopped
- 2 plums, sliced
- 1/4 cup of dried cranberries
- 1 TBSP olive oil, plus more for searing
- 1 tsp fresh thyme
- 2 tsp fresh rosemary
- 1 bay leaf, crushed
- Sea salt
- 1 tsp apple cider vinegar
- Cooked wild rice
Season the duck breasts with the thyme, rosemary, bay leaf and salt and pepper to taste.
Sear the plums and cranberries in olive oil with sea salt and apple cider vinegar until the mixture turns into a nice reduction sauce. Set aside.
In another saucepan, heat olive oil and garlic, and sear the duck on high heat. Remove when cooked to medium rare and allow to sit until it reaches medium done-ness – about five minutes.
Serve duck over wild rice and pour the plum cranberry reduction sauce over the meat. Serve with your favorite Fall vegetable.
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To the True of You,