Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry.
Duck breast with redcurrant and red wine sauce. 3 ratings. Rate this Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Remove it .
This recipe is by David Tanis and takes Hours. Tell us what you think of it at The New York Times - Dining - Food.