Pan Seared Muscovy Duck Breast Recipe

Prepare the Duck

Score the skin of the Muscovy duck breasts in a crisscross pattern, being careful not to cut into the meat. Pat the skin dry with a paper towel, then season both sides with salt and black pepper.

Sear the Duck

In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes until the desired doneness is reached (medium rare is about 135°F). Remove from the skillet and let rest.

Cook the Sweet Potatoes

Peel and chop the sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.

Make the Puree

In a blender or food processor, combine the cooked sweet potatoes, butter, heavy cream, salt, and cinnamon. Blend until smooth and creamy. Adjust seasoning if necessary.

Sauté the Onion

In a large pot, heat olive oil over medium heat. Add the thinly sliced onion and sauté until translucent.

Cook the Cabbage

Add the shredded red cabbage to the pot along with apple cider vinegar, sugar, and salt. Stir well, cover, and let simmer for about 30-35 minutes, stirring occasionally, until the cabbage is tender.

Reduce the Sauce

In a saucepan, combine the Cabernet Sauvignon wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.

Finish the Sauce

Whisk in butter and season with salt and black pepper to taste. Keep warm until ready to serve.

Cook the Jam

In a saucepan, combine fresh cranberries, orange juice, sugar, and orange zest. Bring to a boil and then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 15-20 minutes.

Cool and Store

Remove from heat and let cool before serving. Store in an airtight container in the refrigerator.