1. In a small saucepan, combine cranberries, water, and maple syrup. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, 10 to 13 minutes, stirring occasionally. Remove from heat and stir in thyme. Mash with a potato masher.

2. Place duck breasts between two pieces of plastic wrap and pound to 1/2-inch thickness. Score the skin in a crisscross pattern (do not cut through to the meat). Sprinkle duck with salt and pepper on both sides.

3. Heat a large nonstick skillet over medium-high heat until hot. Add duck, skin side down. Reduce heat to medium and cook until golden, about 6 to 10 minutes. Turn duck over and cook until golden and the internal temperature measures 165 degrees F on an instant read thermometer, about 8 to 10 minutes more. Transfer to a plate and let rest 10 minutes.

4. Transfer duck to a cutting board. Stir any accumulated juices from the duck into sauce.

5. To serve, spoon sauce on 4 plates, then slice each breast into thin slices and transfer to the plates. Top with additional sauce if desired. Garnish with thyme sprigs if desired.

Source: Hannaford fresh Magazine, September - October 2015