Duck breast with cranberry compote

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Duck breast combines wonderfully with the fresh sweet cranberry compote and roasted potatoes from the oven


Cranberry compote:


 Preheat the oven to 200 degrees for the potatoes. If necessary, scrub the potatoes and cut them in half or coarsely. Put them in a bowl with a tablespoon of oil, pepper, salt and press the garlic. Finely chop the thyme (save some for garnish) and add to the potatoes and mix well. Place the potatoes in a large baking dish or spread on a baking tray. Roast them in the oven for about 35 minutes.

 Meanwhile, make the cranberry compote: Heat the orange juice with the caster sugar in a pan. Add the balsamic vinegar and a pinch of cinnamon. Then add the cranberries and bring to a gentle boil. Stir occasionally. Wait for the cranberries to soften and fall apart to form a sauce. This takes about 15 minutes.

 Cut the fat from the duck breast into squares with a sharp knife. Be careful not to cut into the meat, only the fat. Heat butter in a frying pan and fry the duck on the fat side for about 6 minutes over medium heat. Cook the duck for another 5 minutes on the other side until the duck is nicely pink. Sprinkle with salt and pepper. Let them rest in a piece of aluminum foil for a few minutes. Slice the baked duck breasts and serve with the cranberry compote and roast potatoes.

 Delicious with a salad or some cooked green beans or replace the potatoes with this basic potato gratin recipe .

duck with cranberry compote

Source: Leukerecepten by leukerecepten-nl.
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