I gave a little Swedish twist to the traditional French duck breasts and prepared a lovely honey berry sauce to accompany the duck breasts. Sweet encounters tart and they take the French duck to new heights! Just divine.
Today on the blog it’s time for our third course of the five course menu for Christmas. As a slight reminder, we started the menu with some smoked salmon choux puffs with a horseradish cream as a fantastic appetizer and then we had a lovely salmon tartare with avocado and mango. Now it’s about time we serve our meat dish: some tasty duck breasts!
I told you in the beginning of our plan that our Christmas menu would be French this year and I tried to stick to the idea. The fact is that I am unquestionably influenced by the Swedish cuisine due to the fact I now live in Stockholm as you all know. That’s why I couldn’t handle it.
I recommend you serve this dish with a side of potato gratin or even better with this duo of chestnut and parsnip puree that you will find on the blog. An amazing and flavorful combination!
You can serve the duck breast with my Duo of Chestnuts & Parsnip Puree recipe.
- 2 duck breasts
- Chili flakes
- Salt & pepper
- ½ cup (120 ml) cranberry juice
- 2 Tablespoons honey
- 1 Tablespoon cherry vinegar
- 3,5 oz (100g) raspberry
- 3,5 oz (100g) cranberry
- 1 Tablespoon butter
- Slit the duck breasts skin side into a grid without cutting through the meat and season with chili flakes and salt. Dip the duck breasts in cranberry juice and fry them on high heat for 3-5 minutes on a cast iron skillet, starting with the fat side of the duck breasts.
- Take up the duck breasts and place them in a piece of foil.
- Pour ½ glass of water to the same pan along with 1,5 cup of cranberry juice, honey and cherry vinegar. Cook together until it forms a thick syrup. Add the cherry vinegar and cook one more minute.
- Cut the duck breasts into slices, season with pepper and pour over the sauce with whole berries.