Jubelale Marinated Breast of Duck with Festive Cranberry Ale Sauce

Sub Title: 
It's time for some fall festive cooking with Jubelale!
Recipe Type: 
Pub Recipe
Brews: 

Marinade

1 12oz bottle Jubelale
1 Tbs garlic, chopped
1/2 C black peppercorns
4 sprigs thyme
4 sprigs rosemary
4 sprigs oregano
1/2 C red wine vinegar
1 bay leaf

Combine all ingredients and pour over 4 duck breasts. Let marinate for at least 2 or 3 days before cooking.

Sauce

1 C chicken stock
1/2 C white wine
1/2 C orange juice
1/2 C dates, pitted and chopped
1/2 C prunes, coarsely chopped
1/4 tsp ground mace
1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp sugar
2 Tbs red wine vinegar
1 C dried cranberries

Combine first three ingredients over medium high heat. Bring to a boil, add dates, prunes and cranberries. Allow fruit to partially dissolve. Add remaining ingredients, remove from heat and puree. Add 1 Tbs of butter and 1/2 C of Jubelale until combined.

To prepare duck

Preheat saute pan on medium heat. Place 1 Tbs olive oil in pan. Remove duck from marinade and pat dry. Place breasts skin side down in hot pan. Sear the breasts until golden brown color is achieved. Flip the breasts, add 1/2 C of prepared sauce to the pan. Place the pan in a preheated 375 degree oven until the internal temperature of the duck reaches 135-140 degrees.

Duck is best when served rare to medium rare as it tends to become bitter and chewy if overcooked.

Serves 4