Duck à L'orange with Candied Cranberries
For the croquettes: Preheat oven to 225°C (approximately 425°F) (E), Level 6 (G) or 200°C (approximately 395°F) convection. Place the croquettes on a baking tray lined with parchment paper. Bake for 30 minutes.
For the duck: Rinse the duck breast fillets and pat dry. Heat a pan (with heat-resistant handles) over medium-high heat, add the duck breasts skin side down and cook until golden brown. Flip and cook on the flesh side. While the duck is cooking, squeeze the juice from 2 oranges. Transfer the duck breasts to a plate. Pour any excess cooking fat from the pan. Add the stock and orange juice and simmer to deglaze the pan. Lower the oven temperature to 200°C (approximately 395°F) (E), stage 5 (G) or switch back 180°C (approximately 350°F) convection. Return the duck breasts to the pan and cook the duck for 20 to 25 minutes in the oven.
Peel the additional oranges and cut out the segments by slicing between the white membranes, reserving any extra juices. Rinse the cranberries and drain well. Place the sugar in a heavy pot and caramelize until golden. Remove the pot from the heat, add the butter and stir until melted and well combined. Add the orange juice and cranberries and cook for 15 minutes. Remove the duck breasts from the oven and let rest for 10 minutes, loosely covered with foil. Pour the gravy from the pan into the pot. In a small bowl, whisk the cornstarch with a little cold water to make a slurry. Stir the slurry into the sauce and bring the mixture to a boil again, stirring to help it thicken and stay smooth. Season with salt and pepper. Place the orange segments in the sauce to briefly heat. Slice the duck breasts and arrange on a plate with the sauce and the croquettes.