Classic Roasted Duck Breasts with Tangy OrangeCranberry Sauce

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Score the skin of the duck breasts in a diagonal pattern without cutting through the meat. This will help render the fat and create a crispy skin. Season both sides of the duck breasts generously with salt and pepper.

3. 3

   Heat a large, oven-safe skillet over medium-high heat. Add the vegetable oil and place the duck breasts, skin-side down, into the hot skillet. Sear for about 4-5 minutes, or until the skin is nicely browned and crispy. Flip the duck breasts and sear for an additional 1 minute.

4. 4

   Transfer the skillet to the preheated oven and roast the duck breasts for about 10-12 minutes for medium-rare, or until they reach your desired level of doneness. Remove the duck breasts from the skillet and let them rest for 5-10 minutes before slicing.

5. 5

   While the duck breasts are resting, prepare the tangy orange-cranberry sauce. In a saucepan, combine the cranberries, orange zest, orange juice, honey, and cinnamon stick. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-12 minutes, until the cranberries burst and the sauce thickens slightly. If desired, you can mix cornstarch with a little water and add it to the sauce to thicken it further. Remove the cinnamon stick and season the sauce with salt and pepper to taste.

6. 6

   Slice the roasted duck breasts and serve them with the tangy orange-cranberry sauce drizzled over the top. You can also serve it with your choice of sides, such as roasted vegetables or mashed potatoes.