Roasted Duck in Cranberry Sauce Recipe
Roasted Duck in a Cranberry Sauce
This
is a great recipe for any leftovers you may have from a Christmas
dinner. I was taught how to cook by my Italian/Austrian Grandmother. She
was truly talented and could make a seven course Mediterranean meal out
of almost nothing in the fridge. I owe a lot to her because she made me
feel very capable and comfortable in the kitchen.
But
lately, though, I've missed my other heritage. So for the past few
years, I've been traditionally making roasted duck l'Orange for
Christmas to incorporate my Dutch, Irish, and Swedish roots. I find it's
the best way I can honor my other Grandmother, who typically made
traditional Irish meals.
The
duck this year was large and we had a lot left over so I decided to
create a unique dish for lunch the following day. This dish is quite
easy to make and you can substitute any fruit or veggie you'd like, I
just happened to have cranberries left over and added them.
The
ingredient portions will very depending on how much you have left over,
but when you add rice to anything, it will make the dish a meal. This
dish can certainly be modified to add greens like broccoli or spinach to
add more color. I just didn't have that left over when I made this. And
you could also substitute pasta for the rice. I personally am staying
away from pastas at the moment because I'm finding that most gluten
(even the little you'd find in gluten-free pasta) is causing my stomach
to be upset.
Ingredients:
Duck breast, shredded
One tablespoon orange sauce
4 ounces of cranberry sauce
1 cup cooked basmati rice
1 onion, diced and sauteed in 1 tablespoon of ghee
Method:
Prepare
the rice according to directions. Saute diced onion in a large skillet
with the ghee until translucent. Mix together the cranberries, orange
sauce, shredded duck, and cooked rice and cook until heated through.
Season to taste and enjoy!