I love duck and I love this recipe. It’s easy and yet it’s gourmet enough to impress company and is special enough to be holiday worthy. I’ve yet to have a guest not clean their plate when I’ve served this dish. The only drawback to it is the cost of duck and finding good duck breasts. My favorite place for this is University Seafood and Poultry. They’re very helpful and they have nice Muscovy duck breasts, as well as a wonderful selection of other poultry and seafood, thus the name…
At least 6 hours or overnight to marinate
30 minutes to cook plus 30 minutes prep time
This dish goes well with pommes Anna
For the duck:
4 duck-breast halves, about 8 oz each
1/2 tsp black peppercorns
1/4 tsp allspice berries
1/4 tsp juniper berries
2 whole cloves
1 bay leaf
1 tblsp salt
3 cloves garlic, thinly sliced
For the duck: Prepare the dry marinade by finely grinding the peppercorns, allspice, juniper, cloves and bay leaf in a spice mill. Combine with salt in a small bowl and mix in the sliced garlic. Lay the duck breast out, skin side up and season lightly with marinade. Turn over and divide the rest of the marinade evenly over the meat side of the breasts, massaging it into the meat. Stack one breast half on top of the other, skin side out and use butcher’s twine to tie the breasts together as pictured.
Wrap in plastic and refrigerate for several hours or overnight.
When ready to cook, place in roasting pan and bring to room temperature.
Preheat oven to 425 degrees. Roast duck for 15 minutes. Lower the oven to 400 degrees, turn over the roast and cook until nicely browned and the internal temperature is 125 degrees for medium rare, about 10-15 minutes more. Take duck out and let rest for 15 minutes before carving. Make sauce while the duck is resting.
For the sauce:
Pour 1/2 bottle in saute pan and cook over high heat until reduced by half. Add shallots, thyme, salt and pepper to taste and cook for a few seconds. Add cream and cook for 2-3 minutes more or until sauce has thickened a bit. Take off heat and stir in the cranberries.
Carve duck. Put a large spoonful of sauce on each plate, fan duck slices on top of sauce and serve.