Cranberry-Jalapeño Glazed Duck Breast

1 pkg (80z) fresh or frozen cranberries 

1 cup water 

¾ cup sugar 

½ cup dried cranberries 

¼ cup finely chopped onion 

1 jalapeño pepper, seeded & chopped 

2 boneless puddle duck breasts (6-8oz each), split in half & skin on

Orange zest twists, for garnish 

In 2-qt saucepan combine fresh cranberries, water and sugar. Bring to a boil over high heat. Reduce 

heat to medium-low. Simmer for 4-6 minutes or until cranberries pop, stirring constantly. Strain mixture 

through fine-mesh sieve, pressing cranberries to extract juice. Discard cranberry pulp and wash 


Return strained cranberry juice to saucepan. Stir in dried cranberries, onion and jalapeño. Bring to a boil 

over high heat. Reduce heat to medium-low. Simmer for 5 minutes to blend flavors. Remove glaze from 


Heat oven to 350°F. Spray 9inch baking dish with nonstick vegetable cooking spray. Place duck breasts 

skin-side-up in prepared pan. Pour glaze evenly over breasts. Cover with foil. Bake for 25 minutes. 

Uncover. Bake for 5-8 minutes longer, or until meat is desired doneness. Spooning glaze over breasts 

every 2 minutes. 

Arrange breasts on serving platter. Spoon some glaze from dish over and around breasts. Garnish with

orange zest twists. 

4 Servings

Tags: duck

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