MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Duck Breast With Cranberry Sauce
Categories: Duck, Poultry
     Yield: 4 Servings

     1 tb Olive oil
     4    Duck breasts; (1.8 lb)
   1/2 ts Salt; or more; to taste
   1/2 c  Honey
   1/4 c  Balsamic vinegar
   1/2 c  Dried cranberries

 Prep time: 20 minutes
 Cook Time: 20 minutes
 Total Time: 40 minutes

 Duck breast:

 Score the skin of duck breasts in parallel lines or in criss-cross
 pattern. Generously season both sides of duck breasts (and especially
 add more salt to the skin side!) with at least 1/2 ts salt.

 Use a large cast iron pan, or use a large stainless steel skillet.

 Heat 1 tb of olive oil in a large skillet on medium heat until the
 oil is hot. Add duck breasts to the skillet skin side down.

 Cook the duck breasts, uncovered, for about 8 minutes on medium heat
 on the skin side, until the fat is released. After 8 minutes of
 cooking, remove all of the duck fat from the skillet (leaving just a
 very small amount of fat, enough to lightly coat the bottom of the
 skillet). Turn the duck breasts over to the other side (non-skin
 side) and cook for 2 more minutes on medium heat. Remove the duck
 breasts from the skillet to a plate.

 Cranberry sauce:

 Use the same skillet (the duck breasts should've been removed to the
 plate, and the skillet itself should not have any visible duck fat,
 just a tiny amount of fat + some bits from cooking the duck--remember
 you removed most of the duck fat in one of the steps above).

 To the same skillet, add honey, balsamic vinegar, and dried
 cranberries. Bring this mixture to boil, constantly stirring, then
 reduce heat to low and simmer for 1 minute, stirring, until the sauce
 reduces just a bit, and the cranberries puff up.

 Slice duck breasts thinly, they will be raw in the middle. Add sliced
 duck to the skillet with the sauce, on medium heat, and continue
 cooking the duck breast slices in the sauce for 1 or 2 more minutes,
 turning the slices to make sure to cook on each side until the duck
 is medium rare. While you cook the duck in this way in the sauce, it
 will help thicken up the sauce, as well as warm up the duck to the
 right temperature.

 Serve immediately.

 Recipe by Julia R.

 Recipe FROM:
 <https://juliasalbum.com/duck-breast-with-cranberry-sauce/>

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