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.