Duck A L'Berries Recipe
How to make Duck A L'Berries
This duck breast with sauteed spinach, orange sauce and cranberry sauce makes for a delicious and elegant meal. Garnish with parsnip chips and fresh cranberries.
- Total Cook Time1 hr 15 mins
- Prep Time 15 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Duck A L'Berries
- For duck:
- 1 piece Peking ducks breast
- 10 gm Freshly ground black pepper
- 1 cup Cranberry juice
- 1 cup Stock water
- 10 ml Vegetable oil
- 1 Medium carrot, coarsely chopped
- 2 Cinnamon sticks
- 2 Star anise
- 5 gm Sichuan pepper
- 10 gm Celery, coarsely chopped
- 1 Small onion, sliced
- 5 gm Garlic, crushed but not peeled
- 2 Bay leaves
- 1/4 cup Sake
- 50 gm Sugar
- 10 ml Rice vinegar
- 2 tbsp Unsalted butter
- For sauce and accompaniments:
- 50 gm Cranberry, crushed
- 1 Green apple
- 40 gm Sugar
- 20 gm Butter
- 10 gm Oyster sauce
- 10 ml Rice wine vinegar
- to taste Salt
- 1 cup Fresh orange juice
- 2 gm Orange zest
- 40 gm Sugar
- 100 gm Sautéed spinach with garlic and salt
How to Make Duck A L'BerriesHideShow Media
Preheat the oven to 450°F. Prick the ducks breasts and season them with salt and pepper. Set the ducks breast up on the rack.
Add the cranberry juice and other ingredients to the pan and roast the ducks in the center of the oven for 65 minutes or until softened.
Turn the oven temperature down to 350°F. Take out the duck breast and keep aside.
Meanwhile in a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup becomes caramel in colour. Add the butter and other ingredients. Cook well and keep aside.
In a small saucepan, add orange juice and other ingredients and cook until pouring consistency.
For plating, take out the duck broil and let the ducks rotate in the pan a few times or until richly browned.
Add the sautéed spinach. Put the duck on the spinach along with cranberry and orange sauce.
Garnish with parsnip chips and fresh cranberry or as you desire.