Cranberry and orange dressing for duck


  • 2 Duck breasts
  • Zest of 1/4 of an orange
  • Juice of half an orange
  • 1/2 cup dried cranberries
  • 1/4 cup cranberry sauce
  • 1/4 cup Cognac or brandy
  • 1/4 cup chicken stock
  • Salt & freshly ground pepper


    step 1

    Preheat oven to 190C. Using a sharp knife score the skin of the duck breast in a diamond pattern making sure that you don’t score into the flesh. Season well with salt and pepper.

    step 2

    Heat an oven proof fry pan over medium heat and add a small drizzle of olive oil, about half a teaspoon. When the pan is hot add the duck breasts, skin side down and cook without turning for 8 minutes. The skin after this time will be golden and crispy. The breasts will release quite a bit of fat so you’ll need to spoon this off a few times as it cooks (don’t throw the rendered fat out, you can use it the next time you roast potatoes).

    step 3

    Turn the breasts skin side up and transfer pan to the preheated oven and cook for a further 5-6 minutes for medium. To make the sauce add the rest of the ingredients to a small saucepan and let it infuse off the heat for about 10 minutes. Turn the heat on under the pan and bring to the boil, reduce the heat and simmer for 5 minutes or until the sauce is thick and syrupy.t

    step 4

    Take the duck out of the oven and let it rest for 5 minutes. Cut the breast in thick slices on the diagonal and serve with the sauce.