Cranberry-glazed duck breast with green apple salad

November 10, 2014 (Last Updated: January 11, 2019)

Cranberry-glazed duck breast with green apple salad

Serves: 4
Cooking Time: 40 mins


  • DUCK
  • 4 duck breasts
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) cranberry jelly
  • 4 Granny Smith apples, finely sliced
  • 1 spring onion, finely sliced
  • 500g fresh watercress
  • juice of 1 small lemon
  • olive/avocado oil



For the duck, heat a heavy-based, non-stick pan. Lightly score the skin of the duck breasts and fry skinside- down for about 3 minutes. Turn the breasts over and fry for another3 – 4 minutes for medium-rare or according to your preference. Remove from the pan, season and leave to rest for a few minutes.


Heat the cranberry jelly with a splash of water in a saucepan until melted. Brush the jelly all over the duck breasts.


Combine the salad greens and dress with a squeeze of lemon juice and a splash of oil.


Serve the duck warm with the salad.

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