Duck Breasts with Cranberries
Wheat, gluten, corn, soya, dairy & nut free

The orange juice and cranberries take the richness out of the duck while leaving all the flavour. We served it with a purée of celeriac into which we stirred, at the last minute, 200g of lightly steamed spinach.

Serves 6

3 tbsp olive oil
12 shallots, halved if they are large
200g button mushrooms
4 large or 6 small duck breasts
150g cranberries
zest and juice of 2 large oranges
350ml dry white wine
sea salt and freshly ground black pepper

Heat 2 tablespoons of oil in a deep, heavy pan and fry the shallots and mushrooms for 5-10 minutes until part cooked.
Heat the remaining tablespoon of oil in a separate pan and briskly fry the fat side of the duck breasts for 3-4 minutes then remove and pat dry with kitchen paper.
(If you want to reduce the fat content you can just remove the fat altogether from the breasts, in which case you do not need to fry them.)
Lay the duck breasts over the shallots and mushrooms, then add the cranberries, orange zest and juice, wine and
seasoning.
Bring slowly to the boil, then cover, reduce the heat and cook very gently for 35-40 minutes or until the breasts are cooked through.
You can either remove the breasts, if they are large, and slice them to serve - or else serve them whole.
Serve with puréed celeriac mixed with some steamed spinach, and steamed chard.

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