Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

 A Weekday Menu Recipe



Cider Braised Duck with Cranberry    HT  MC  British 35mins



Serves   4      Hot   Poultry  Alcohol  Fruit   Main Course  Eggless  England Britain  Europe




4 x large Duck Breast Fillets

2 tbsp Freshly Chopped Thyme

1 tbsp Olive Oil

25g/1oz Butter

1 Large Onion, sliced

1 tbsp Plain Flour

450ml/15fl.oz. Cider

200g/7oz Fresh Cranberries

180ml/6fl.oz. Chicken Stock




1. Rub duck pieces with the thyme, and salt and pepper.


2. Heat the olive oil in a large frying pan, add the duck breasts skin side down, and brown well. Remove from the pan and set aside.


3. Wipe the frying pan out with kitchen paper then return to the heat and melt the butter. Add the onions and fry until softened.


4.  Sprinkle the flour over the onions and sauté for a further 2 minutes, stirring constantly.


5. Gradually add the cider, stirring all the time, bring to the boil then stir in the cranberries and stock.


6. Bring back to the boil, reduce the heat and add  the duck. Simmer 10-15 minutes stirring from time to time. Serve hot.  A nice alternative to serve at Christmas or Easter.



Serving suggestions: 

Accompaniments:                Celeriac Rosti, Tender-stem Broccoli

Dessert:                                    Rice and Sultana Pudding




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©