Duck Breast With Leek And Cranberry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 duck breasts, skin removed
• 1 leek, the bulb of
• 1 ounce butter
• 2 tablespoons grapeseed oil
• 1/2 teaspoon sugar
• 2 tablespoons red wine vinegar
• 3/4 cup red wine
• 1 ounce diced cold butter
• 16 -20 dried cranberries
• 1 pinch nutmeg
• salt
• cracked pepper

Recipe

• 1 cut leek into thin slices.
• 2 heat butter in sauce pan. add the leek and cook until translucent.
• 3 season with salt, pepper and nutmeg. remove from heat and set aside.
• 4 in a skillet over high heat, brown duck breast for 3 minutes.
• 5 on each side. remove and place in a pre-heated 175°f (80°c) oven.
• 6 skim the fat from the skillet. sprinkle sugar and vinegar into the skillet,.
• 7 and simmer for 1 minute to reduce volume. add the red wine,.
• 8 continuing to simmer until the volume in reduced by half.
• 9 add cranberries soon enough to be tender.
• 10 add the diced cold butter and stir until thick.
• 11 spoon the leek into the centre of each plate. cut the breast into.
• 12 thin slices and arrange in a star shape around the leek.
• 13 spoon sauce over the dish.