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RECIPE
13 INGREDIENTS 9 STEPS 1hr

Duck Breast with Cranberries and Orange Sauce

5.0
1 Ratings
Indulge in a delectable Duck Breast with Cranberries and Orange Sauce – crispy skin, tender medium-cooked meat, topped with a sweet and sour sauce. Served with crispy smashed potatoes and sautéed duck fat spinach. Elevate your dining experience with this restaurant-quality dish!
Duck Breast with Cranberries and Orange Sauce Recipe | SideChef
Indulge in a delectable Duck Breast with Cranberries and Orange Sauce – crispy skin, tender medium-cooked meat, topped with a sweet and sour sauce. Served with crispy smashed potatoes and sautéed duck fat spinach. Elevate your dining experience with this restaurant-quality dish!
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
1hr
Total Time
$3.52
Cost Per Serving

Ingredients

Servings
2
US / METRIC
7 1/2 cups
Fresh Spinach , washed, drained
1 cup
2
(12 oz)
Skin-on Duck Breasts
cleaned and patted dry
2 sprigs
plus more for garnish
2 cloves
Garlic , chopped
to taste

Cranberry and Orange Sauce

2
Shallots , chopped
1
Orange , zested, juiced
zest of whole orange and 1/4 cup of juice needed
2 Tbsp
Dried Cranberries
2 Tbsp
Red Wine Vinegar
1/2 Tbsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
229
FAT
0.2 g
PROTEIN
5.5 g
CARBS
52.3 g

Cooking Instructions

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Step 1
Bring a large pot of salted water to boil, and cook the Baby Potatoes (1 cup) until fork tender. Drain the potatoes.
Step 2
Use a sharp knife to make a crisscross on the skin of the Skin-on Duck Breasts (2) (not too deep). Don’t cut through the flesh. Heavily season the duck breast with Salt (to taste) on the skin and lightly on the other side.
Step 3
Place the duck breast skin side down in a cold skillet and cook over low heat. Press down on the breast occasionally to prevent the edges from curling up. Pour out the fat into a heatproof bowl and you may need to pour it 2 to 3 times throughout the cooking process. Cook until most of the fat has rendered and the skin is golden and crispy.
Step 4
Turn the heat to medium, flip the duck breast, and cook until the breast's inner temperature reaches 140 degrees F (60 degrees C). Wrap the cooked duck breast with aluminum foil and let rest for at least 5 minutes.
Step 5
Return the pan to a medium heat. Once hot, add the potatoes and smash with a spatula. Fry both sides until golden and crispy—season with Salt (to taste) and Ground Black Pepper (to taste) . Sprinkle Fresh Thyme (2 sprigs) on top. Set aside.
Step 6
Meanwhile, heat up ½ Tbsp duck fat in a saucepan over medium heat. Once hot, add Shallots (2) , and saute until fragrant and soft.
Step 7
Add Red Wine Vinegar (2 Tbsp) , Cranberry Sauce (1/3 cup) , Dried Cranberries (2 Tbsp) , Honey (1/2 Tbsp) , Orange Zest (1) , and 1/4 cup of Orange Juice. Bring to a boil, and reduce to a simmer for 5-10 minutes. Season with a pinch of Salt (to taste) . Keep it warm and set aside.
Step 8
Heat up 1 Tbsp duck fat in another pan over medium heat. Once hot, add Garlic (2 cloves) and Fresh Spinach (7 1/2 cups) , and saute until soft. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 9
Drain the excess liquid from the cooked spinach and place it on a serving plate. Slice the duck breast and place it on top of the spinach. Pour some sauce over the breast. Serve with the smashed potatoes and garnish with thyme.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
229
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
52.3 g
19%
Fiber
4.5 g
16%
Sugars
28.2 g
--
Protein
5.5 g
11%
Sodium
95.0 mg
4%
Vitamin D
--
--
Calcium
110.2 mg
8%
Iron
4.8 mg
27%
Potassium
28.1 mg
1%
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