Duck With Burgundy Cranberry Sauce Recipe

Name: Duck With Burgundy Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 muscovy duck breast halves, skin intact; 4 garlic cloves, minced; 1 tablespoon cracked black pepper; salt; 2 tablespoons olive oil; Ingredients for the Marinade; 2 cups Burgundy wine; 2 tablespoons Worcestershire sauce; 4 fresh rosemary sprigs; 1/2 medium onion, diced; 2 garlic cloves, minced; black pepper; Ingredients for the Sauce; 3/4 cup fresh cranberries or 3/4 cup frozen cranberries; 2 tablespoons honey; 1/4 cup chilled butter, cut into four pieces; salt and pepper

Servings: persons

2 muscovy duck breast halves, skin intact
4 garlic cloves, minced
1 tablespoon cracked black pepper
salt
2 tablespoons olive oil
Ingredients for the Marinade
2 cups Burgundy wine
2 tablespoons Worcestershire sauce
4 fresh rosemary sprigs
1/2 medium onion, diced
2 garlic cloves, minced
black pepper
Ingredients for the Sauce
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
2 tablespoons honey
1/4 cup chilled butter, cut into four pieces
salt and pepper

1
In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
2
Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
3
Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
4
Sauce Preparation:
5
Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 muscovy duck breast halves, skin intact, 4 garlic cloves, minced, 1 tablespoon cracked black pepper, salt, and more.

Yes, Duck With Burgundy Cranberry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck With Burgundy Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions