Cider Braised Duck with Cranberry
HT MC British 35mins
Poultry Alcohol Fruit Main Course
Eggless England Britain Europe
4 x large Duck Breast Fillets
2 tbsp Freshly Chopped Thyme
1 tbsp Olive Oil
1 Large Onion, sliced
1 tbsp Plain Flour
200g/7oz Fresh Cranberries
180ml/6fl.oz. Chicken Stock
Rub duck pieces with the thyme, and salt and pepper.
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.
Wipe the frying pan out with kitchen paper then return to the heat and melt the
butter. Add the onions and fry until softened.
Sprinkle the flour over the onions and sauté for a further 2 minutes,
Gradually add the cider, stirring all the time, bring to the boil then stir in
the cranberries and stock.
Bring back to the boil, reduce the heat and add the duck. Simmer 10-15 minutes stirring
from time to time. Serve hot.
nice alternative to serve at Christmas or Easter.
Celeriac Rosti, Tender-stem Broccoli
Rice and Sultana Pudding
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.
to go to the chart.