Seared Duck Breast With Cranberry Jam

Name: Seared Duck Breast With Cranberry Jam
Ingredients: 3 cup cranberries (fresh or frozen); ½ cup sugar; ½ cup water; 1 jalapeno, stem removed & finely chopped; ¼ candied ginger, finely chopped; microgreens; 2 tablespoon canola oil; salt & pepper to taste; 1 duck breast (12-14 oz); 12 sea salt & cracked black pepper pretzel crisps

Lauren Gordon|March 11, 2014 12:56 pm EST

4 (1 ratings)

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Add a dollop of cranberry jam to each Pretzel Crisp, top with a slice of duck and garnish with microgreens. For more Pretzel Pairings, click here!

Servings

12

Ingredients

3 cup cranberries (fresh or frozen)
½ cup sugar
½ cup water
1 jalapeno, stem removed & finely chopped
¼ candied ginger, finely chopped
microgreens
2 tablespoon canola oil
salt & pepper to taste
1 duck breast (12-14 oz)
12 sea salt & cracked black pepper pretzel crisps

Directions

Add cranberries, sugar, jalapeno, candied ginger and water to a sauce pan. Bring to a boil and simmer until cranberries soften (about 5 minutes). Serve as is or for smoother consistency, purée in food processor.
Score the fat of the duck breast in a criss-cross pattern with a knife. Season duck on each side with salt & pepper. Add canola oil to sauté pan over medium-low heat. When oil starts to sizzle, add duck breast to pan skin side down and cook for 12 minutes. Turn over and cook an additional 4 minutes. Remove duck from pan and let rest 5 minutes then slice into ¼ inch slices.