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 

saucepan. 

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. 

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

SAUCE 

1 Tablespoon butter 

3 Tablespoons finely chopped shallots or onion 

1 ½ cups ready-to-serve beef broth 

½ cup dry white wine 

¼ cup plus 1 Tablespoon sour-mash whiskey, divided 

2-3 teaspoons coarsely ground pepper 

¼ cup heavy whipping cream 

¼ teaspoon coarse salt 

2 (6-8oz each) boneless skinless puddle duck breasts-split in half 

2 Tablespoons butter 

In 2-quart saucepan, melt 1 Tablespoon butter over medium heat. Add shallots. Cook for 2-3 minutes or

until golden brown stirring frequently. Stir in broth, wine, ¼ cup whiskey and the pepper. Bring to a boil 

over medium-high heat. Boil for 10-15 minutes or until reduced by half, stirring occasionally. Stir in

cream. Continue boiling for 8-10 minutes or until sauce reduces to 1 cup, stirring frequently. Stir in

remaining 1 Tablespoon whiskey and ¼ teaspoon salt. Set aside and keep warm.

Sprinkle coarse salt evenly in bottom of 10 inch nonstick skillet. Heat skillet over medium-high heat. Add 

duck breasts. Cook for 2-3 minutes or until browned turning breasts over once. Reduce heat to mediumlow. Add 2 Tablespoons butter to skillet. Cook for 4-5 minutes or until meat is desired doneness. Spoon 

sauce over or around duck breasts on serving plates. 

4 Servings