In a successfully-organized saucepan, mix the wine, sugar and bay leaf and carry to a boil, stirring to dissolve the sugar. Boil until syrupy, about 9 minutes. Add the cranberries and cook dinner until they start to collapse, about 5 minutes. In a small bowl, dawdle the vinegar with the mustard, then dawdle the mixture into the cranberries. Season with salt and pepper.
In the intervening time, heat a successfully-organized, heavy skillet until very warm. Flippantly rub the duck skin with vegetable oil and add the breasts to the skillet, skin facet down. Cook dinner over barely low heat until the skin is golden and crisp, about quarter-hour. Because the fat renders, spoon it valid into a heatproof bowl. Season the duck breasts with salt and pepper, flip them and cook dinner over barely low heat until browned on the backside, about 8 minutes. Switch the duck to a plate and repair warm.
Add 2 tablespoons of the reserved duck fat to the skillet and warmth until luminous. Add the quartered endives, season with salt and pepper and cook dinner over barely high heat, turning occasionally, until softened and golden, about 6 minutes. Prick the duck breasts and transfer to plates. Support the duck with the quartered endives and cranberry mostaza.
Juicy, richly fruity Tempranillo.