Duck is my favorite meat so I am always on the lookout for new recipes. I found this duck with cranberries and corn cream recipe from a new cookbook and have adapted it slightly. While some people think duck is difficult to cook, it is actually one of the easiest things you could make – and it definitely impresses guests and dates alike.

This recipe for duck with cranberries calls for duck breast, which is the most desirable part of the bird. However I can also appreciate a good leg recipe, like my rustic village duck, or even shredded duck tostadas! I’ve paired this duck recipe with a corn cream, because that was also in the cookbook.
By the way the book I have adapted this from is called 25 Best Chefs – Ukraine and this particular recipe was created by Oleksiy Krakovsky (follow him on Instagram here). I can’t seem to find the book for sale online and since I purchased it in person at a Silpo grocery store in Ukraine I’m not sure if it is possible to order it at the moment, but maybe that will change in the future.
Like many of the best duck recipes, this one is cooked to a perfect medium rare using the cold pan technique. This renders out the fat while making a wonderfully crispy skin.
Why I Love This Duck Recipe
It is perfectly balanced: Like many duck recipes, there should be three components. The main, the side, and the sauce. Take for example my duck with px sauce – it has the breast, with rich whipped potatoes, and a generous spoon of decadent px sauce. This duck with cranberries with corn cream follows a similar setup.
The cranberry sauce can be made in advance: One thing I love is when recipes have different components that can be made in advance. This means plating is quite easy and I am not rushing around the kitchen trying to time things perfectly. Not to mention the corn cream can be made at the same time as the duck.
The whole recipe takes less than 30 minutes: Yes, that includes the sauce time. If you don’t need to spend too much time organizing and finding ingredients around your kitchen, this dish actually takes very little time. So while it looks fancy, it makes a great weeknight meal as well.
It is impressive and classy: Many duck recipes make great date night meals as they look impressive and taste delicious, yet don’t require many kitchen skills to make. Perfect for the bachelor looking to impress that special someone with a nice meal.
How To Make This Duck Breast With Corn Cream And Cranberry Sauce

The great thing about this book is that recipes are in English and Ukrainian so it’s great for anyone who speaks either language. I also love how they give a wine pairing for each recipe – even though 90% of the time I’m just having a beer. I have adapted the recipe slightly.
Duck With Cranberries Ingredients
Duck Breast
- 2 Duck Breast: Look for duck that is rated Grade A-Skin On. If your duck breast happens to come with the tender then you can remove it and toss it in a bag in the freezer. I tend to do that until I get 15-20 tenders then have a deep frying day.
- 1 tsp Salt: as needed (about a teaspoon per breast but use your best judgement).
Cranberry Sauce
- 150 grams Cranberries
- 3 cloves Garlic: finely minced
- 1 Yellow Onion: finely diced.
- 1 tsp Ginger: grated or microplaned.
- 1 Lemon: juiced
- 30 grams Sugar: White granulated sugar is fine in this recipe
- 10 ml Cognac
- 50 grams Butter
Corn Cream
- 300 grams Corn Kernels: You can do freshly made corn on the cob and cut off the kernels, or just use canned corn. I find the latter is much more convenient and does not affect quality as your cooking everything down so much.
- 1 Yellow Onion: Finely diced
- 4 cloves Garlic: Finely minced
- 50 ml White Wine: I used a Frontenac Gris from Lviv region and have recently become a huge fan of small wineries in Ukraine.
- 200 ml Heavy Cream
- 100 grams Butter
- 2 tsp Salt
Garnish
- Microgreens: Optional
Instructions

I suggest making the cranberry sauce first. It can be made days in advance and simply warmed up before serving. I even use large frozen cranberries for simplicity’s sake and find the end result quite delicious.

I do this duck breast sauce a little different (more rustic) than the book recommends. Simply add all the ingredients except for the butter at once to the pan. Bring up the heat to medium high and give everything a stir. Cook until the cranberries are soft, about 10 minutes. Reduce the heat to low and stir in the butter until it is fully incorporated. Move to a jar and let cool before placing in the fridge.

The corn cream is so rich, as you might be able to see from the photo. With a huge amount of butter and cream, not to mention a little wine, this is basically a very thick corn soup. In fact, I think I’ll just use this recipe for a soup post but perhaps run it through a tamis after blending.

First things first, heat up your pan and add the butter. Let it melt fully (and even slightly brown a bit) before starting the next step.

Add the onions and cook until translucent. Then add the garlic and cook for 15 seconds or so before dumping in all of the corn. Give everything a stir and add salt. Cook about five minutes on medium heat.

Next add in your wine. Stir the pan until most of the water has evaporated then add in the heavy cream. Stir some more until the cream is well incorporated.

Once the cream has warmed up and slightly thickened you can blend everything. If you have a super strength blender like a blend-tec you should absolutely use that. Otherwise an immersion blender will have to do. Simply run it until you have a mostly homogenous mixture. While you are cooking the corn cream you should also be making the duck so they finish at the same time. I would actually suggest starting the duck the same time you add the butter to the pan for the corn cream.

Take your breast and score the skin with a sharp knife. Do not cut down into the flesh, just enough to get to the fatty layer under the skin. Generously rub with salt. If you want a more in depth guide to cooking duck breast click here.

Place the duck skin side down in a cold pan and place on a low flame/heat setting. Gently raise the temperature over the next 6-9 minutes until a large amount of fat has rendered out and the skin has gotten golden brown. Flip the duck and place the pan into an oven at 170C for 6 minutes.
After 6 minutes remove from the oven and let the duck rest for 5-10 minutes (I just do it while I finish up the corn and reheating the cranberry sauce). Then you can plate this duck with cranberries and serve it.
How To Serve

I suggest using a shallow bowl to plate this recipe. Ladle some corn cream onto one side of the dish and then place 4-5 thick cut slices of duck breast next to it with a slight overlap. Spoon over some of the cranberries and garnish with microgreens. You can also add some finishing salt if you felt like it as well.
Duck is extremely popular in Ukraine, and while I wouldn’t say this is a traditional Ukrainian recipe (it uses the French method for the breast) it is something that feels a bit…familiar. Possible as stewed duck with cranberries is a popular holiday recipe, and the corn cream is a bit reminiscent of a Hutsul style banush. Let me know what you think of this dish in the comments down below!
More Delicious Duck Recipes You’ll Love
- Hot Honey Duck Breast With Roast Celeriac
- Duck Fat Washed Bourbon
- Miso Glazed Duck Breast
- Village Duck
- Duck Prosciutto

Duck With Cranberries And Corn Cream
Ingredients
Duck Breast
- 2 Duck Breast Look for duck that is rated Grade A-Skin On. If your duck breast happens to come with the tender then you can remove it and toss it in a bag in the freezer. I tend to do that until I get 15-20 tenders then have a deep frying day.
- 1 tsp Salt as needed about a teaspoon per breast but use your best judgement.
Cranberry Sauce
- 150 grams Cranberries
- 3 cloves Garlic finely minced
- 1 Yellow Onion finely diced.
- 1 tsp Ginger grated or microplaned.
- 1 Lemon juiced
- 30 grams Sugar White granulated sugar is fine in this recipe
- 10 ml Cognac
- 50 grams Butter
Corn Cream
- 300 grams Corn Kernels You can do freshly made corn on the cob and cut off the kernels or just use canned corn. I find the latter is much more convenient and does not affect quality as your cooking everything down so much.
- 1 Yellow Onion Finely diced
- 4 cloves Garlic Finely minced
- 50 ml White Wine I used a Frontenac Gris from Lviv region and have recently become a huge fan of small wineries in Ukraine.
- 200 ml Heavy Cream
- 100 grams Butter
- 2 tsp Salt
Garnish
- Microgreens Optional
Instructions
- If you don't want to make everything all at once you should start the cranberry sauce first. It only takes 5-10 minutes, but depending on how many pans and burners you have it is best to get it out of the way.
Cranberry Sauce
- Add all the ingredients except for the butter to a pan on medium-high heat. Let cook for about 10 minutes, or until the cranberries are soft. Reduce heat to the lowest setting and add the butter. Stir while the butter melts until it is fully incorporated. Turn off the heat and jar for later use.
Duck Breast
- Preheat your oven to 175c ro 350f.Score the skin of the duck breast with a sharp knife. Generously rub salt over the breast then place them skin down in a cold pan.
- Place the pan on a low heat source. Gently raise heat over the next 6-9 minutes until the fat has rendered out and the skin is golden brown and crisp. Flip the breast to skin side up and place the entire pan into the oven for 6 minutes. While the duck is rendering and in the oven you could work on the corn cream simultaneously to save time.
- When the 6 minutes are up, remove the duck from the oven and let rest for 5-10 minutes before slicing and plating.
Corn Cream
- Melt the butter in a pan on medium high heat. Add the onion and cook until translucent. Then add the garlic and cook for 15 seconds or so.
- Add in the corn kernels and mix the pan well. Add salt and continue to stir until the corn has heated up.
- Add the white wine and cook until most of the water is gone. Then add in the cream and stir until the cream is hot and has thickened slightly. Move to a blender and blend or use an immersion blender right in the pan to create a smooth puree.
Plating
- I suggest using a shallow bowl for this recipe. Portion some corn cream on half of the dish. Slice the duck breast into thick pieces and lay them in a fanned position skin side up. Spoon over some cranberries and garnish with a bit of microgreens. Enjoy!

Gorgeous recipe and the corn cream is inspired. If I ever get the chance I’ll have to pick up that cookbook!