---
title: Cranberry-Drizzled Duck Breasts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cranberry-drizzled-duck-breasts-59a83ce5043c3c74260709c3
servings: 2
prep_time: 15 minutes
cook_time: 30 minutes
time_required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.5
rating_count: 1000
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/cranberry-drizzled-duck-breasts.avif"
---
Wash and dry all produce. Peel @yukon gold potatoes{1%lb}, then cut into ½-inch cubes. Mince @garlic{2%cloves}. Make shallow slits in @duck breasts{2%unit} skin in a crosshatch pattern. Season with salt and pepper. Add to a #large pan{} skin-side down and place over medium heat. Cook until fat is rendered and skin is crisp ~{12%minutes}. Flip and cook to desired doneness ~{4%minutes} more.

Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife ~{11%minutes}. Drain and return to pot.

While duck and potatoes cook, place garlic and 2 tbsp butter in a #small bowl{} and microwave on high until melted. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and @lemon{1%unit}. Halve, peel, and mince @shallot{1%unit} until you have ¼ cup minced shallot.

Add garlic butter and ⅓ cup milk to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. Cover to keep warm.

Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 tbsp duck fat from pan, then return pan to medium heat. Add shallot and thyme leaves. Cook until shallot is softened ~{3%minutes}. Add @chicken demi-glace{2%cubes}, @cranberry jam{½%cup}, and ¼ cup water, stirring to break up jam. Let simmer until syrupy ~{2%minutes}. Stir in a squeeze of lemon. Season with pepper and more lemon to taste.

Toss @watercress{2%cup} and tomatoes with a squeeze of lemon and a large drizzle of @olive oil{2%tbsp} in a #medium bowl{}. Season with salt and pepper. Thinly slice duck crosswise. Divide potatoes and duck between plates, then drizzle with sauce. Serve with salad on the side.