Cooking time

Duck Breasts with Cranberry Cucumber Salsa

  • Preparation : 30 minutes
  • Cooking : 18 minutes
  • Portions : 4
poitrine de canard


  • 4 Brome Lake duck breasts
  • Salt and pepper
  • Cranberry cucumber salsa
  • 125 mL (½ cup) dried cranberries
  • 80 ml (1/3 cup) red onion, finely chopped
  • 2 mini cucumbers (Lebanese) cut into small cubes
  • 60 ml (4 tbsp) freshly chopped basil
  • Juice of a quarter lemon
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 180 °C (350 °F). Using a sharp knife, trim the excess fat around the breasts, then score the skin in a checkerboard pattern, without cutting into the flesh. Add salt and pepper to taste.

  2. Heat a large ovenproof skillet over medium heat. Add the duck breasts to the skillet, skin side down, and sear without touching for 8 to 10 minutes. Remove the melted fat from the skillet as needed during cooking.

  3. Turn the duck breasts over in the pan and then continue cooking in the oven for 8 to 10 minutes or until it reaches an internal temperature of 58 °C (137 °F). The duck breasts should be moderately firm to the touch and still pink inside.

  4. Remove the duck breasts from the oven and place on a tray or plate. Let stand for 5 minutes, loosely covered with sheet of aluminium foil.

  5. Cut on the diagonal and serve on a bed of cranberry cucumber salsa along with potatoes sautéed in duck fat and steamed green beans.

  6. Cranberry cucumber salsa
  7. Add the ingredients to a serving bowl and drizzle with some olive oil. Season with salt and pepper to taste and mix.

  8. Serve immediately with thin slices of toasted baguette or with poultry. The salsa can also be covered and kept in the refrigerator until ready to serve.

Recipe developed by Nicolas Vallée, professional chef

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