Ingredients

For the duck:

• 4 duck breasts (6-8 oz each), skin scored in crosshatch pattern

• Salt and freshly ground pepper

• 2 tbsp fresh thyme leaves, plus extra sprigs for garnish

• 1 tsp garlic powder

For the cranberry thyme sauce:

• 1 cup fresh or frozen cranberries

• ½ cup cranberry juice

• ¼ cup orange juice

• 3 tbsp honey or maple syrup

• 2 tbsp balsamic vinegar

• ¼ cup red wine (optional)

• 2 tbsp fresh thyme leaves

• 2 cloves garlic, minced

• 1 tbsp cornstarch

• 2 tbsp cold water

• Orange zest from 1 orange

For serving:

• 2 tbsp cold butter

• Fresh thyme sprigs for garnish

Instructions

Prepare the duck:

1. Score the skin of duck breasts in a crosshatch pattern, cutting through fat but not into the meat.

2. Season generously with salt, pepper, thyme, and garlic powder on both sides.

3. Let rest at room temperature for 30 minutes before cooking.

Cook the duck:
4. Heat a large skillet over medium heat. Place duck breasts skin-side down and cook for 6-8 minutes until skin is golden brown and crispy.
5. Flip and cook 3-4 minutes more for medium-rare (internal temperature 135°F).
6. Transfer to a plate, tent with foil, and let rest for 10 minutes.

Make the cranberry sauce:
7. Combine cranberries, juices, honey, balsamic vinegar, wine, thyme, and garlic in a medium saucepan.
8. Bring to a boil, then reduce heat and simmer 10-15 minutes until cranberries burst and sauce thickens slightly.
9. Mix cornstarch with cold water to create a slurry, then whisk into the sauce.
10. Simmer 2-3 minutes until thickened, then stir in orange zest and cold butter.

Finish and serve:
11. Slice duck breasts diagonally into ½-inch thick pieces.
12. Arrange on plates and spoon warm cranberry thyme sauce over and around the duck.
13. Garnish with fresh thyme sprigs and serve immediately.

Serving Suggestions

Pair with roasted root vegetables, wild rice, or garlic mashed potatoes. The rich, sweet-tart sauce also complements braised fennel or roasted Brussels sprouts.