Sylvester duck with cranberries
This slow-cooked Sylvester duck with cranberries is the best way to ring out the year together with friends and family.
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
Serving: 1personCalories: 977kcalCarbohydrates: 162gProtein: 47gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 176mgSodium: 438mgPotassium: 1060mgFiber: 7gSugar: 139gVitamin A: 280IUVitamin C: 59mgCalcium: 88mgIron: 12mg
