Duck Breasts with Cranberry Sauce

1. 

duck breast 1.1 lb (500 g) • salt

Salt the skin and pierce with the skewer.

2. 

With the hand place the breast, skin-side down in a heated skillet and fry for 5 minutes.

3. 

Turn and fry on other side for further 5 minutes. Do not pierce the meat with the fork but turn with the kitchen tongs or wooden ladles.

4. 

Place fried and shrunk meat in a preheated oven for 10 minutes to finish baking. After taking off the oven, let it rest for a while, so the meat tonicity is released and all of the meat juices will not flow out during the cutting.

5. Cranberry sauce

dried cranberries 2.75 oz (75 g) • balsamic vinegar 3 tbsp • dry red wine 5 tbsp

In a skillet, cook the cranberries, balsamico vinegar, wine and cranberry jam with the juices from the breast.

6. 

unsalted butter 0.5 oz (15 g)

After 15 minutes of cooking add knob of butter into the sauce and stir until is melted.