Pan-Seared Duck with Cranberry & Roasted Squash
Cajun-spiced duck breast seared until crispy, plated with tart cranberry sauce, roasted squash, and bright red currants. Weeknight restaurant vibes, 25 minutes start to finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 breasts (about 6 oz each) duck breast, skin-on
- 3 cups butternut squash, cubed
- 1.5 tsp cajun seasoning blend
- ½ cup cranberry sauce (jarred or fresh)
- ½ cup fresh red currants
- 2 tbsp olive oil
- 3 sprigs fresh thyme sprigs
- 1 pinch each salt and black pepper
Instructions
- 1
Toss squash cubes with 1 tbsp oil, thyme, salt, and pepper. Spread on a sheet pan and roast at 425°F for 15 minutes.
- 2
Pat duck dry with paper towels. Score the skin in a crosshatch pattern, then season both sides generously with cajun seasoning, salt, and pepper.
- 3
Heat remaining 1 tbsp oil in a 12-inch skillet over medium-high until shimmering. Place duck skin-side down, do not move for 5 minutes.
- 4
Flip duck breast. Sear flesh side 2–3 minutes until medium-rare (internal temp 135°F). Remove to a warm plate and rest 3 minutes.
- 5
Warm cranberry sauce in the same skillet over low heat for 60 seconds, then divide between two plates.
- 6
Slice duck breast on the bias. Arrange on plates alongside roasted squash, fresh currants, and warm cranberry sauce.
Tools you’ll need
- sheet pan
- 12-inch skillet
- paper towels
- meat thermometer
- sharp knife
- tongs
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