Duck With Burgundy Cranberry Sauce - cooking recipe

Ingredients

2 muscovy duck breast halves, skin intact
4 garlic cloves, minced
1 tablespoon cracked black pepper
salt
2 tablespoons olive oil
Ingredients for the Marinade
2 cups Burgundy wine
2 tablespoons Worcestershire sauce
4 fresh rosemary sprigs
1/2 medium onion, diced
2 garlic cloves, minced
black pepper
Ingredients for the Sauce
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
2 tablespoons honey
1/4 cup chilled butter, cut into four pieces
salt and pepper

Preparation

In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
Sauce Preparation:
Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.