Description
A unique Christmas entree that will impress your guests.
Ingredients
Scale
- 1 kg of duck breast
- 200 g of cranberries
- 100 ml of red wine
- 2 tablespoons of honey
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Score the skin of the duck breast in a criss-cross pattern.
- Season with salt and pepper.
- Heat a skillet over medium heat and place the duck breast skin-side down.
- Cook for about 6-8 minutes until the skin is crispy.
- Flip the duck breast and cook for another 4-5 minutes.
- Remove the duck and let it rest.
- In the same skillet, add cranberries, red wine, and honey.
- Simmer until the sauce thickens.
- Slice the duck and serve with the cranberry sauce.
- Garnish with fresh thyme.
Notes
- Pair with roasted vegetables for a complete meal.
- Use fresh cranberries for better flavor.
- Let the duck rest for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: entree de noel originale, Christmas entree, duck recipe