Pan-Seared Duck Breast with Cranberry Sauce, Mashed Potatoes &Amp; Watercress Salad

Elevate your dinner game with this elegant yet approachable dish featuring pan-seared duck breast. The skin is rendered perfectly crisp while the meat stays tender and juicy, all complemented by a bright, tangy cranberry sauce that cuts through the richness.

Alongside, creamy garlic mashed potatoes and a peppery watercress salad with juicy tomatoes create a balanced, satisfying meal. This recipe is perfect for a special occasion or when you want to impress without spending hours in the kitchen.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.33 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 ounce WatercressView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel potatoes, then cut into ½-inch cubes. Mince garlic. Make shallow slits in duck skin in a crosshatch pattern. Season with salt and pepper. Add to a large pan skin-side down and place over medium heat. Cook until fat is rendered and skin is crisp, 10-15 minutes. Flip and cook to desired doneness, 2-5 minutes more.
2. Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and return to pot.
3. While duck and potatoes cook, place garlic and 2 TBSP butter in a small bowl and microwave on high until butter melts. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and lemon. Halve, peel and mince shallot until you have ¼ cup.
4. Add garlic butter and ⅓ cup milk to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. (TIP: Add more milk as needed to give potatoes a creamy consistency.) Cover to keep warm.
5. Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 TBSP duck fat from pan, then return pan to medium heat. Add shallot and thyme leaves. Cook until shallot is softened, 3 minutes. Add demiglace, cranberry jam and ¼ cup water, stirring to break up jam. Let simmer until syrupy, about 2 minutes. Stir in a squeeze of lemon. Season with pepper and more lemon (to taste).
6. Toss watercress and tomatoes with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Thinly slice duck crosswise. Divide potatoes and duck between plates, then drizzle with sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, you can substitute duck with chicken thighs or breasts, but adjust cooking time accordingly. The skin may not get as crispy.

What can I use instead of cranberry jam?

You can use any tart fruit jam, such as raspberry or cherry or make a quick cranberry sauce from fresh or frozen cranberries.

How do I know when the duck is cooked?

Duck breast is best served medium-rare (internal temperature 135°F) to medium (145°F). Use a meat thermometer for accuracy.