Serves 4


  • 4 boneless, skinless duck breasts, cut into 8 pieces (1 1/2 pounds)
  • 1 onion, thinly sliced
  • 5 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 dried cranberries
  • 3/4 cup dry red wine
  • 1/2 cup chicken stock
  • 1/4 cup olive oil
  • Salt, freshly-ground pepper to taste


  1. Melt 2 tablespoons butter in an 8-inch skillet.
  2. Stir in the onion, salt and pepper.
  3. Cook over low heat for 12 to 15 minutes or until the onion is caramelized.
  4. Remove from the heat and keep warm.
  5. Pound the duck with a meat mallet between sheets of plastic wrap to 1/4 inch thick.
  6. Remove the plastic wrap and season the duck with salt and pepper.
  7. Sprinkle the flour over both sides of the duck.
  8. Heat 2 tablespoons butter and the olive oil in a large skillet until hot.
  9. Add the duck and cook until well browned on one side.
  10. Turn the duck and stir in the cranberries, wine and stock.
  11. Cook for 7 to 8 minutes or until sauce is reduced by one half and the duck is cooked through.
  12. Add 1 tablespoon butter and swirl the pan until the butter is melted.
  13. Adjust the seasonings to taste.
  14. Serve topped with the caramelized onion.