Duck with cranberries

A Paris recipe

My sister created this recipe when she was living in Paris, and posted it on her blog. Her main idea was to show that you didn’t have to sweeten cranberries in order for them to taste good. It was a huge hit at our house, although I think it’s easier to make for two people (as she was doing) than for five (as I do).

How to make duck with cranberry sauce:

You don’t want a whole duck for this, but a magret – a duck breast. Or two duck breasts. Slice deep cuts across the fatty side, down to the meat, with a sharp knife. In a large frying pan over medium-high heat, brown the duck, fat side down, for about four minutes. Take the duck out of the pan and set it aside. Peel and dice four large potatoes and fry them in the duck fat in the frying pan, adding some olive oil if necessary.

When the potatoes are soft in the middle and browned and crisp on the outside, set them aside in a bowl, covered to keep warm, and put the duck back in. Cook over medium high heat on the fatless side this time, about four minutes or until done. The duck should still be dark pink in the middle. Remove the duck to a plate, and cover it to keep warm.

Deglaze the frying pan by adding 1/2 cup of water or red wine. Add two cups of cranberries, cook over medium heat until they pop and become a mush. Serve with the cranberries piled on the duck, and the potatoes on the side.

Can I keep this for later?

Nope. This one you have to eat while it’s still hot. Later, it will be soggy and tough.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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