In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for 6 to 8 hours. Turn duck 2 to 3 times while marinating. Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup. Pat breasts dry with paper towels. Season with salt, cracked black pepper, and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for 4 to 6 minutes or until skin is browned and just a bit crispy. Flip over and cook other side about 4 to 5 minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing. To make sauce, add cranberries and honey to marinade, and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve. Serves 2. Comments: Muscovy duck is lean and juicy and has much less fat than other domestic ducks. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 1|
|Calories from Fat: 479 (45%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 122mg||38 %|
|Sodium 979.9mg||34 %|
|Potassium 572.1mg||15 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 59.3g|
|Protein 3.4g||5 %|
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Calories per serving: 1062
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