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Spicy duck breasts with cranberry salsa

Cooking duck can be tricky if you want to cook for more than four people, as they do not vary greatly in size. Try this recipe, using duck breasts when entertaining larger groups of people.

Posted on the Quick & Easy message board by iVillage food and drink expert Terry Farris

(Serves 8)

Ingredients
8 duck breasts
4 teaspoon ground coriander
2 teaspoon ground black pepper
4 teaspoon ground cinnamon
4 pinches of ground nutmeg
salt

For the Cranberry Salsa:
600g (21oz) fresh or frozen cranberries
8 tablespoon sugar
juice zest of 4 oranges
8 spring onions, thinly sliced

Method

1. Use a sharp knife to score diamond shapes in the skin of the duck, taking care not to cut into the flesh.
2. Mix together the spices and rub into the skin.
3. Heat the oven to 200C, 400F, gas mark 6.
4. Heat a frying pan and lay the duck breasts skin side down (you won't need any oil) and fry for about 4-5 minutes until the fat has melted from the skin and turned a golden brown.
5. Transfer breasts to a roasting tin, skin side up, and bake for 8-10 minutes, depending on size and amount. Duck is best served slightly pink in the middle.

For the cranberry sauce

1. While the duck is roasting, place the cranberries, sugar, orange zest, juice and cinnamon in a small saucepan, cover and heat until the cranberries begin to pop and wilt, stirring occasionally. The sauce should be juicy but chunky.
2. Stir in the spring onions.
3. When the duck breasts are done, allow them to rest for 5 minutes before slicing to serve.
4. Arrange the duck slices in a fan shape on the plate, spoon over the cranberry sauce and serve with vegetables of your choice.

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