Duck Breast with Cranberry Sauce and Muscat

This recipe uses fresh duck breasts however you could also use Luv-Duck Roast Duck Breast which simply needs to be heated.

INGREDIENTS

2 Luv-a-Duck fresh duck breasts
2 tbsp Country Cuisine Cranberry Sauce with Muscat

METHOD

Using a sharp knife score (Slice) the skin of the duck breast evenly about four or five times.
Season the duck portions with salt and cook skin side down in a hot fry pan for 3 - 4 minutes this will crisp the skin and render out the fat.
Turn over and cook for 1-2 minutes and then place into a hot oven 200C for approximately 7 - 10 mins

When cooked remove from the pan and rest them for about 10 mins, this will allow the juices to settle.

Drain off the fat and keep this for roasting your potatoes!
Pour 1/2 a glass of duck stock or wine into the pan let it bubble and reduce add 2 tablespoons of Country Cuisine Cranberry Sauce with Muscat and allow to boil and reduce.

Spoon the sauce onto the plate and serve the sliced duck breast on top.