Duck with Dried Cranberries, Tangerines and Mascarpone Sauce

Duck with Dried Cranberries, Tangerines and Mascarpone Sauce is a gluten free and primal side dish. One portion of this dish contains about 1g of protein, 7g of fat, and a total of 70 calories. This recipe serves 2 and costs 11 cents per serving. If you have duck breast, juice of 6 tangerines, mascarpone, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so awesome. If you like this recipe, you might also like recipes such as Duck Breasts With Cranberries & Honey Sauce, Crispy Duck Breasts with Balsamic-Glazed Tangerines, and Chunky Apple-Rhubarb Sauce with Dried Cranberries.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high heat. Generously salt and pepper both sides of the duck breast. When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.
2. Remove from the oven and cover with aluminum foil to keep warm.
3. Meanwhile in a separate small sauce pan place the dried cranberries and the tangerine juice. Cook over medium heat until the cranberries have softened and the juice is reduced. Lower the heat and add the mascarpone. When the mascarpone is melted and the juice starts to thickens, remove from the heat. With an immersion hand held mixer, puree the mascarpone, tangerine-cranberries sauce until nice and smooth. Add less than a tablespoon of the juices from the duck. Mix well. Return the pan to the heat and warm for a minute or so.
4. Spread the sauce on the bottom of the plate and serve the duck sliced over it.

 

Step by step:

1. Preheat oven at 35

2. In an ovenproof skillet heat a shadow of oil on high heat. Generously salt and pepper both sides of the duck breast. When the skillet is hot, add the duck skin side down. Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan and place in the hot oven. Cook for another 10 to 15 minutes.

3. Remove from the oven and cover with aluminum foil to keep warm.Meanwhile in a separate small sauce pan place the dried cranberries and the tangerine juice. Cook over medium heat until the cranberries have softened and the juice is reduced. Lower the heat and add the mascarpone. When the mascarpone is melted and the juice starts to thickens, remove from the heat. With an immersion hand held mixer, puree the mascarpone, tangerine-cranberries sauce until nice and smooth.

4. Add less than a tablespoon of the juices from the duck.

5. Mix well. Return the pan to the heat and warm for a minute or so.

6. Spread the sauce on the bottom of the plate and serve the duck sliced over it.

Nutrition Information:

covered percent of daily need