Duck breast with cranberry juice and red wine

Heat the frying pan. Carve the duck breasts in the fat a few times and rub them in with salt and pepper.

Place the duck breasts in the pan with the fat side and let them cook crispy for about 4 minutes. Turn them over and bake the other side for another 2 minutes.

Take them out of the pan and keep them warm under aluminum foil. Pour half of the fat out of the pan. Use this if necessary to bake potatoes.

Fry the shallots in the duck fat until golden brown and add the thyme, cranberry compote and wine. Leave to boil while stirring and reduce for a few minutes to a syrupy gravy. Season with salt and pepper and finish with some lumps of cold butter or a few tablespoons of cream.

Put the duck breasts with the fat side upwards back into the gravy and let it heat for another 2 minutes. Cut the duck breasts into slices and serve with a spoon of cranberry jus.