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Braised duck breasts with cranberries

  • Preparation : 20 minutes
  • Cooking : 480 minutes
  • Portions : 6
Mijoté de poitrines de canard aux canneberges


  • 4 Brome Lake duck breasts, skin on
  • 2 tbsp. (30 ml) flour
  • 2 tbsp. (30 ml) rendered duck fat
  • 1 cup (236 ml) duck stock
  • 1 cup (236 ml) cranberry sauce
  • 4 tbsp. (60 ml) shallots, chopped
  • Cayenne pepper to taste
  • ½ cup (125 ml) dried cranberries
  • Salt to taste


  1. Remove skin from duck breasts and set aside. Cut breasts into large cubes and place in a bowl with the flour. Mix until the meat is completely coated. Shake off excess flour.

  2. In a very hot pan, melt the duck fat and brown the cubed duck breast. Place the meat in the slow cooker.

  3. Add the duck stock and cranberry sauce to the saucepan. Bring to a boil, stirring occasionally. Pour the mixture into the slow cooker with the shallots, pepper, dried cranberries and salt. Cover with the skin from the breasts.

  4. Cover and cook for 8 to 10 hours on low.

  5. Serve with oven roasted potatoes and green vegetables.

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