Nothing says "festive" like this deliciously slow-cooked Sylvester duck with cranberries and crispy bread dumplings. This classic dish is perfect for New Year's Eve and ensures that your guests will thoroughly enjoy themselves. The slow-cooked Sylvester duck with cranberries and dumplings is served with a spicy and flavorful sauce, making this dish a real treat for every palate. Ideal for celebrating a special moment and ringing in the new year with loved ones. Here, we serve it with crispy bread dumplings.
Sylvester duck with cranberries
Equipment
- 1 roasting tray 25x33 cm
Ingredients
- 2 duck breasts
- 200 grams cranberries
- 150 ml orange juice freshly squeezed
- 150 ml poultry broth
- 100 ml port wine
- 50 ml red wine
- 90 grams brown sugar
- 2 pieces star anise
- 2 sticks cinnamon
- 2 tablespoons marmalade
- 1 white onion
- pepper
- salt
- majoram
Instructions
- Score the duck breasts in a crosshatch pattern without cutting into the meat. Season them with pepper, salt, and marjoram.
- Remove the skin from the onion. Halve it and then chop it into small pieces.
- Sear the duck breasts on the scored fat side for 5 minutes. Flip them over and sear for another minute, then let them rest.
- Meanwhile, sauté the onion in the same pan.
- After two minutes, add the port, red wine, and poultry broth to the pan, along with the marmalade and cranberries. Let this simmer gently.
- In another pan, caramelize the brown sugar. Deglaze with the orange juice.
- Allow the sugar to melt completely again and then add the mixture to the cranberries.
- Transfer the cranberries with the sauce into the roasting pan. Add the cinnamon sticks and star anise.
- Place the duck breasts, with the seared fat side up, into the cranberry sauce.
- Let everything cook in an oven at 80°C for 45 minutes.
Nutrition
How to make slow cooked Sylvester duck with cranberries?
Preparations
We begin by preparing the duck. Score the fat layer in a crosshatch pattern without cutting into the meat. This prevents the duck breast from curling up while frying. Season the fat layer with pepper, salt, marjoram, and any additional spices to taste. Then let the duck breast rest and come to room temperature.
This dish requires surprisingly little chopping. Only the onion needs to be finely chopped. First, remove the skin from the onion. Then halve it and chop it into small pieces.
Frying the Duck
Without adding any fat, fry the duck breasts for about five minutes over medium heat in the pan, with the scored fat side down. Then flip the duck breasts and sear for another minute to seal the meat. Set the duck breasts aside and let them rest.
Preparing the Cranberry Sauce
Now, in the same pan, sauté the finely chopped onion for two minutes. Then add the port, red wine and poultry broth. Also add the marmalade and cranberries to the sauce. Let it simmer gently while you caramelize the sugar.
Caramelize the brown sugar in a separate pan. Deglaze with the orange juice. Let the sugar dissolve completely again and then add it to the cranberry sauce.
Slow Cooking the Sylvester Duck with Cranberries in the Oven
Preheat the oven to 80°C. Slowly let the duck cook further, allowing the flavors to fully integrate.
First, transfer the cranberry sauce to the roasting pan. Then place the duck breasts, with the fat layer facing up, into the roasting pan. Add additional spices like star anise and cinnamon sticks. Let everything cook in the oven for 45 minutes to fully develop and cook through.
Meanwhile, you can bake crispy bread dumplings as a side dish.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
