- 4 boneless, skinless duck breasts, cut into 8 pieces (1½ pounds)
- 1 onion, thinly sliced
- 5 tablespoons butter
- ½ cup all-purpose flour
- ½ dried cranberries
- ¾ cup dry red wine
- ½ cup chicken stock
- ¼ cup olive oil
- Salt, freshly-ground pepper to taste
- Melt 2 tablespoons butter in an 8-inch skillet.
- Stir in the onion, salt and pepper.
- Cook over low heat for 12 to 15 minutes or until the onion is caramelized.
- Remove from the heat and keep warm.
- Pound the duck with a meat mallet between sheets of plastic wrap to ¼ inch thick.
- Remove the plastic wrap and season the duck with salt and pepper.
- Sprinkle the flour over both sides of the duck.
- Heat 2 tablespoons butter and the olive oil in a large skillet until hot.
- Add the duck and cook until well browned on one side.
- Turn the duck and stir in the cranberries, wine and stock.
- Cook for 7 to 8 minutes or until sauce is reduced by one half and the duck is cooked through.
- Add 1 tablespoon butter and swirl the pan until the butter is melted.
- Adjust the seasonings to taste.
- Serve topped with the caramelized onion.
For more recipes like these, check out The Hunter's Table, the all-new cookbook from Ducks Unlimited. Order your copy of The Hunter's Table at hunterstable.com or by calling 1-800-358-0560.