Cranberry Cider Duck

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 4 boneless, skinless duck breast half , about 6 oz each
  • 2 tsp thyme , or 2 Tbsp fresh, chopped
  • 1/4 tsp salt to taste (optional)
  • 3 tsp olive oil
  • 3 tsp unsalted butter
  • 1 large red onions , halved and sliced
  • 3 tsp all purpose flour
  • 2 Cup apple cider , or unsweetened apple juice
  • 2 Cup cranberries
  • 6 Fl Oz unsalted chicken stock
Rub duck pieces with 1.5 normal tsp thyme thyme, salt and pepper to taste. Heat oil in a large heavy nonstick skillet over medium high heat. Saut'e duck breasts skin side down 3 minutes. Turn and saut'e another 3 minutes or until browned. Transfer to a platter. Discard duck skin and drippings from skillet. Melt butter in same skillet over medium heat. Saut'e onion 3-4 minutes or until translucent. Whisk in flour and saut'e another 2 minutes. Whisk in apple cider and bring to a boil. Stir in cranberries and stock and return to a boil. Reduce heat to medium. Simmer 10 minutes. Return duck breasts to skillet and simmer another 5 minutes until sauce begins to thicken. Add remaining thyme to skillet. Simmer 2-3 minutes, or until mixture is thickened. Serve sauce over duck.
Calories
300 Cal
Fat
8.9 g
Carbs
26 g
Protein
28 g
Fiber
3.1 g
Sugar
17 g
Cholesterol
140 mg
Sodium
360 mg


Nutrients

Fiber     3.1 g
Fat     8.9 g
Sugar     17 g
Carbs     26 g
Protein     28 g
Calories     300 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     4.1 g
Fat, Sat     2.9 g
Fat, Trans     0 g
Fat, Percent     27 %

Vitamins

Vitamin, K     13 mcg     11 %
Vitamin, A     140 IU     4.6 %
Vitamin, B12     0 mcg     1.4 %
Niacin     11 mg     66 %
Riboflavin     0.1 mg     4.4 %
Vitamin, C     13 mg     14 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     7.1 %
Vitamin, E     1.2 mg     8.2 %
Panto, Acid     0.3 mg     5.6 %
Choline     9.6 mg     1.8 %
Thiamin     0.1 mg     5.3 %

Minerals

Calcium     42 mcg     4.2 %
Phosphorus     38 mg     5.5 %
Magnesium     12 mg     2.9 %
Copper     0.1 mcg     11 %
Fluoride     0.1 mcg     2.7 %
Zinc     0.2 mg     2.1 %
Cholesterol     140 mg     0.1 %
Sodium     360 mg     24 %
Selenium     29 mcg     52 %
Manganese     0.5 mg     6.4 %
Potassium     290 mg     6.1 %
Iron     5.7 mg     71 %