Pan-Seared Duck Breasts with Cranberry Drizzle, Mashed Potatoes and Watercress Salad

This dish brings together the richness of pan-seared duck with the bright, tart flavor of cranberry. The duck skin is crisped to perfection, then finished with a simple cranberry pan sauce that cuts through the fat beautifully. Served alongside creamy mashed potatoes and a peppery watercress salad, it’s a restaurant-quality meal you can make at home.

Perfect for a special dinner or a cozy autumn evening, this recipe comes together in under an hour. The key is rendering the duck fat slowly to achieve that irresistible crackling skin. The cranberry jam and demi-glace create a glossy, tangy sauce that complements the duck and potatoes wonderfully.

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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 melted. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and lemon. Halve, peel and mince shallot until you have ¼ cup minced shallot.
4. Add garlic butter and 1/3 cup milk to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. (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 demi-glace, 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 a different type of potato?

Yes, Russet or red potatoes work well, but Yukon Golds give the creamiest texture.

How do I know when the duck is cooked?

Cook to an internal temperature of 135°F for medium-rare or 150°F for medium. Let rest before slicing.

Can I substitute the cranberry jam?

You can use whole berry cranberry sauce or even raspberry jam for a different flavor.