2 duck magrets

2 shallots, finely chopped

1/2 cup (125 ml) dried cranberries

1/3 cup (75 ml) vodka

Juice of 2 oranges

3/4 cup (180 ml) fresh or frozen cranberries

1 cup (250 ml) demi-glace sauce

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

With a sharp knife, make crisscross incision in the fat of each duck breast, without cutting the meat. In an ovenproof skillet, brown the duck, fat side down, for about 10 minutes over low heat. Season with salt and pepper. Remove any excess fat from the skillet. Turn the duck breasts and bake in the oven for about 7 minutes for pink meat. Set aside.

In the same skillet, soften the shallots and dried cranberries. Deglaze with the vodka and reduce by three quarters. Add the orange juice and fresh cranberries. Cook for 2 minutes. Add the demi-glace sauce. Bring to a boil and adjust the seasoning.

Slice the duck breasts, drizzle with the sauce and serve with Roasted Winter Root Vegetables (see recipe).

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