Fine Duck Breast

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Incise the skin of the duck breast crosswise.
Put a finger`s breadth of water in a very heat-resistant pan and place the duck breast with the skin side down in the water-filled pan. Heat the pan. The water evaporates and the duck can now be fried in its own fat.
Fry the skin side until crispy brown, then turn and fry the other side until brown. Take the duck breast out of the pan and leave to rest in aluminum foil. So it is still nice and pink on the inside when the sauce is ready.
Drain most of the fat, the amount will vary depending on the fat content of the duck breast. Deglaze the roast with the juice. Peel the mandarins. Their skin is so tender that you can fillet it, but you don`t have to. Let something reduce. Finally stir in the cranberries and sour cream.
This goes well with croquettes, for example, but also ciabatta and salad and or fine red cabbage.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.