{"id":514,"date":"2023-12-02T18:09:24","date_gmt":"2023-12-02T18:09:24","guid":{"rendered":"https:\/\/thatplannerfriend.com\/staging\/3544\/?p=514"},"modified":"2023-12-02T18:11:58","modified_gmt":"2023-12-02T18:11:58","slug":"pan-seared-duck-breast-with-orange-cranberry-sauce","status":"publish","type":"post","link":"https:\/\/thatplannerfriend.com\/staging\/3544\/pan-seared-duck-breast-with-orange-cranberry-sauce\/","title":{"rendered":"Pan-Seared Duck Breast With Orange Cranberry Sauce"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-1024x768.jpeg\" alt=\"Duck Breast with Orange Cranberry Sauce\" class=\"wp-image-519\" srcset=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-1024x768.jpeg 1024w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-300x225.jpeg 300w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-768x576.jpeg 768w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-1536x1153.jpeg 1536w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-2048x1537.jpeg 2048w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1310-500x375.jpeg 500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Duck is decadent. It has the elegance of a perfectly cooked New York strip steak but with a distinct gamey duck taste.&nbsp;<\/p>\n\n\n\n<p>This Duck Breast with Orange Cranberry Sauce makes a great holiday centerpiece or main dish for your next dinner party. The tart and sweet flavor combination of the orange cranberry sauce balances out the rich duck.&nbsp;<\/p>\n\n\n\n<p>A pan-seared duck can be intimidating to cook at home but if you can cook a steak, you can easily cook duck. To cook this Duck Breast with Orange Cranberry Sauce to perfection, you\u2019ll want to use an instant-read thermometer.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-1024x768.jpeg\" alt=\"cranberries\" class=\"wp-image-520\" srcset=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-1024x768.jpeg 1024w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-300x225.jpeg 300w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-768x576.jpeg 768w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-1536x1152.jpeg 1536w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-2048x1536.jpeg 2048w, https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/FullSizeRender-6-500x375.jpeg 500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-515\" class=\"wprm-recipe-container\" data-recipe-id=\"515\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-compact\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wprm_print\/pan-seared-duck-breast-with-orange-cranberry-sauce\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"515\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Pan-Seared Duck Breast with Orange Cranberry Sauce<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A simple pan-seared duck breast with orange cranberry sauce you can make in one pan.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American, French<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">duck, duck breast, holiday, main course, mains<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">4<\/span><\/div>\n\n\n\n<div id=\"recipe-515-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"515\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Equipment<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Instant-read meat thermometer<\/div><\/li><\/ul><\/div>\n<div id=\"recipe-515-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-515-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"515\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">lb<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">duck breast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">oz<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole fresh cranberries<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">orange zest<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">orange<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">juiced<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-515-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-515-instructions-container wprm-block-text-normal\" data-recipe=\"515\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Pan-Seared Duck Breast<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-515-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pat your duck breast dry.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Score the skin by carefully cutting diagonally into the skin, being mindful not to cut too deep. Score diagonally on both sides to make a criss-cross pattern. Scoring the skin helps render down the fat. <\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Salt the skin side of the duck liberally.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-0 wprm-block-text-bold\" data-both-units=\"0\">1 lb duck breast<\/span> on a cold pan before turning on the heat. Turn up the heat to medium-low. Staring in a cold pan will gradually render the fat on the skin down evenly.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cook the duck breast for about 15 minutes or until the internal temperature reaches 125 degrees. Throughout the cooking process, the fat will render and gently bubble. Adjust your heat accordingly to keep the fat at that gentle bubble.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Flip the breast over once your skin is a crispy golden brown and cook for 2 more minutes on the other side until the internal temperature reaches 130 for a perfect medium-rare.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer to a cutting board and let rest for 10 minutes while you make the orange cranberry pan sauce.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Pro Tip: <\/strong>Reserve any leftover duck fat in the pan before making the pan sauce.  <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Orange Cranberry Sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-515-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Reserve or wipe out leftover duck fat in the pan.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Deglaze the pan with <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-2 wprm-block-text-bold\" data-both-units=\"0\">1\/4 cup white wine<\/span>, scraping up any brown bits.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-1 wprm-block-text-bold\" data-both-units=\"0\">12 oz whole fresh cranberries<\/span>, <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-3 wprm-block-text-bold\" data-both-units=\"0\">1 tbsp sugar<\/span>, <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-4 wprm-block-text-bold\" data-both-units=\"0\">1\/2 tsp orange zest<\/span>, and the juice of <span class=\"wprm-inline-ingredient wprm-inline-ingredient-515-5 wprm-block-text-bold\" data-both-units=\"0\">1\/2 orange<\/span>.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cook down for 10 minutes. The cranberries should pop as they cook down. Use the back of your spoon to crush any cranberries that didn&#39;t pop.<\/span><\/div><\/li><li id=\"wprm-recipe-515-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut your duck breast and serve with orange cranberry sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n\n<\/div><\/div>\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/thatplannerfriend.com\/staging\/3544\/wp-content\/uploads\/2023\/12\/IMG_1289.jpeg\" alt=\"duck breast\" class=\"wp-image-521\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Where to find duck breast<\/h2>\n\n\n\n<p>You can source duck from your local butcher shop or farmers market. Look for duck from the Hudson Valley, a region just north of New York City where many restaurants source their duck from.&nbsp;<\/p>\n\n\n\n<p>You can find frozen vacuum-sealed duck breast at grocery stores or order it online directly from a farm like <a href=\"https:\/\/www.hudsonvalleyfoiegras.com\/\">Hudson Valley Foie Gras Duck Products<\/a>. Whole Foods sometimes sells a whole duck in its freezer section with other specialty meats.&nbsp;<\/p>\n\n\n\n<p>When shopping for duck look for Mallard or <em>Duck Magret<\/em>. Magret is a term for a Mallard duck breast. Mallard ducks are larger, giving you more meat. I prefer to cook one large breast rather than multiple smaller ones. This way, you can cut the duck like a steak and serve it with a pan sauce, as this recipe calls for.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Medium Rare Duck<\/h2>\n\n\n\n<p>So, why can you eat duck medium rare and not other types of poultry like chicken?&nbsp;<\/p>\n\n\n\n<p>Duck is raised differently than chicken which makes it less prone to the bacteria that causes salmonella and other diseases.&nbsp;<\/p>\n\n\n\n<p>According to the USDA, it\u2019s still a risk to eat duck under 165 degrees. But, it\u2019s the same way that it\u2019s a risk to eat a medium rare steak or a raw oyster. If you typically take these risks, eating a medium-rare duck is in your wheelhouse.<\/p>\n\n\n\n<p>Fair warning that if you cook duck breast above 130 degrees, it will be tough and dry. Medium rare is the ideal temperature and tenderness for duck breasts. &nbsp;<\/p>\n\n\n\n<div style=\"height:78px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Need a side dish for your duck breast? Serve it with these <a href=\"https:\/\/thatplannerfriend.com\/staging\/3544\/creamy-garlic-and-herb-mashed-potatoes\/\">Creamy Garlic and Herb Mashed Potatoes<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Duck is decadent. It has the elegance of a perfectly cooked New York strip steak but with a distinct gamey duck taste.&nbsp; This Duck Breast with Orange Cranberry Sauce makes a great holiday centerpiece or main dish for your next dinner party. The tart and sweet flavor combination of the orange cranberry sauce balances out [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[80,79],"tags":[187,188,189,87,81],"class_list":["post-514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-recipes","tag-duck","tag-duck-breast","tag-holiday","tag-main-dish","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pan-Seared Duck Breast With Orange Cranberry Sauce - 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