Duck Magret with Cranberry and Vodka Sauce

Instructions

1. With the rack in the middle position, preheat the oven to 350°F (180°C).
2. With a sharp knife, score a crosshatch pattern in the fat of each duck breast, without cutting into the meat.
3. In an ovenproof skillet over medium-low heat, brown the duck, fat-side down, for 10 minutes. Season with salt and pepper. Remove any excess fat from the skillet. Turn the duck breasts over and transfer the skillet to the oven. Bake for 7 minutes for medium-rare. Transfer to a plate and set side.
4. In the same skillet, soften the shallots with the dried cranberries. Deglaze with the vodka and let reduce by three quarters. Add the orange juice and fresh cranberries. Cook for 2 minutes. Add the demi-glace sauce. Bring to a boil and adjust the seasoning.
5. On a work surface, slice the duck breasts. Divide among 4 plates and drizzled with the sauce. Serve with Back-of-the-Fridge Caramelized Vegetables.