Poultry and Game Recipes - Duck Breasts with Balsamic Vinegar Recipe

Heat the oil in a frying pan. Add the duck breasts, skin side down, and cook over a moderate heat for 5 minutes.

Reduce the heat and cook for a further 10 minutes. Drain the excess oil from the duck skin.

Turn the duck breasts over and add the balsamic vinegar, together with the cranberries and sugar.

Season to taste with salt and pepper and cook for a further 10 minutes. Serve the duck breasts with the sauce spooned over.

The cranberries will have broken down and made a delicious sauce with the vinegar and duck juices, and the duck breasts should be pink and juicy in the middle.