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

Elevate your dinner routine with this restaurant-worthy dish featuring perfectly pan-seared duck breasts. The rich, crispy skin gives way to tender meat, all complemented by a vibrant cranberry sauce that cuts through the richness. Served alongside buttery mashed potatoes and a peppery watercress salad, this meal is a symphony of flavors and textures.

While cranberry sauce is often reserved for turkey, it pairs beautifully with duck, adding a sweet-tart brightness that enhances the savory notes. The creamy mashed potatoes and fresh salad round out the plate, making it a complete and satisfying dinner that’s sure to impress.

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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 the potatoes and cut them into ½-inch cubes. Mince the garlic. Score the duck breasts by making shallow slits in the skin in a crosshatch pattern. Season both sides with salt and pepper. Place the duck skin-side down in a large pan over medium heat. Cook until the fat is rendered and the skin is crispy, about 10-15 minutes. Flip and cook to your desired doneness, 2-5 minutes more.
2. Place the cubed potatoes in a medium pot and add a large pinch of salt. Cover with water by about 1 inch. Bring to a boil and cook until easily pierced with a knife, 10-12 minutes. Drain and return the potatoes to the pot.
3. While the duck and potatoes cook, combine the garlic and 2 tablespoons of butter in a small bowl. Microwave on high until the butter melts. Strip 1 teaspoon of thyme leaves from the stems and discard the stems. Halve the tomatoes and lemon. Peel and mince the shallot until you have ¼ cup.
4. Add the garlic butter and ⅓ cup of milk to the pot with the potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. (Tip: add more milk if needed for a creamier consistency.) Cover to keep warm.
5. Once the duck is cooked, remove it from the pan and let it rest. Pour off all but 1 tablespoon of duck fat from the pan, then return the pan to medium heat. Add the shallot and thyme leaves. Cook until the shallot is softened, about 3 minutes. Add the demi-glace, cranberry jam and ¼ cup of water, stirring to break up the jam. Let simmer until syrupy, about 2 minutes. Stir in a squeeze of lemon. Season with pepper and more lemon to taste.
6. In a medium bowl, toss the watercress and tomatoes with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper. Thinly slice the duck crosswise. Divide the mashed potatoes and sliced duck between plates, then drizzle with the cranberry sauce. Serve the watercress salad on the side.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, you can substitute boneless, skin-on chicken thighs. Adjust cooking time as needed, ensuring the internal temperature reaches 165°F.

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes up to an hour ahead. Keep them covered and reheat gently over low heat, adding a splash of milk if needed.

What can I use instead of cranberry jam?

You can use whole berry cranberry sauce or even a tart fruit jam like raspberry or cherry.