In culinary nomenclature, the difference between redheads and other ducks is slight. But we think that these flavors are game changers. Scramble expectations of even the most reluctant wild game eater with redhead breast and some savory cranberries. Top with thyme for an extra flair factor.
2-4 duck breasts
Salt and pepper
Butter for the pan
1/4 cup minced shallots
1 Tbsp olive oil
1 bag fresh or frozen cranberries
1/3 cup brown sugar
¼ cup dry red wine
¼ cup balsamic vinegar
Redhead – 6 minutes
Rub breasts with olive oil and season with salt and pepper.
Heat butter in a pan.
Sear duck breasts until done, about 3 minutes on each side. Internal temp should be 130F.
Relish-Blitz and serve
In a food processor, add shallots, oil, cranberries, red wine, balsamic vinegar, thyme, black pepper and orange.
Blitz, transfer relish to bowl, and stir in brown sugar to taste.