Duck breast in cranberry sauce
2 duck breasts
salt
rosemary
2 tbsp Muscovado sugar
2 dl cranberries, lingonberries or raspberries
2 dl chicken stock
1 dl red wine
peeled carrot, ½ onion, bay leaf, black peppercorns
½ dl 4-leaf balsamic vinegar
Sauce
Heat up sugar in a saucepan and add the cranberries when the sugar starts to melt. Mix and let the berries become juicy. Add chicken stock, red wine, vegetables and spices. Cook the sauce for half an hour. Strain and reduce so that only half of the sauce remains. Add balsamic vinegar.
Cut a cross with a sharp knife on the fat layer. Mix rosemary and salt in a mortar and sprinkle the mixture on the meat. Place the duck breasts on a cold pan the fatty side down. Raise the temperature and fry the fatty side until a good amount of fat has melted on the pan. Place the duck breasts in and oven dish the crispy side upwards. Pour in the berry sauce and transfer the dish in a preheated oven and bake at 170°C for 15–17 minutes. Remove from oven and wrap the meat in aluminium foil. Strain the sauce into a small saucepan and try to peel off all the fat. Add balsamic vinegar to taste.
Serve with roasted potato segments and root vegetables, beans and jelly, for example.