| Date: |
9/24/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9 |
Avg Rating: |
9 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
30 minutes |
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| Seared Duck Breast with Apricot Sauce |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Chicken/Poultry |
| Preparation Type: |
Sauté |
Flavor 2: |
Duck |
| Cuisine: |
American |
Flavor 3: |
Apricot |
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| Ingredients |
2 Pekin (Long Island) duck breasts
1/2 c. orange juice
1/2 t. orange zest
1 clove garlic, minced
1/4 c. white wine
1 T. olive oil
2-3 T. shallots, minced
6 dried apricots, coarsely chopped
1 T. butter
Sea salt, to taste |
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| Directions |
In a small sauce pan, combine the orange juice, zest, garlic and white wine. Bring to a boil on medium high heat and reduce the liquids by 2/3. Remove from heat and set aside.
In a small skillet, heat the olive oil on medium high. Add the shallots and apricots and sauté for 4-5 minutes until starting to brown. Remove from heat.
Strain the orange juice mixture into a small cup to remove the garlic. Set the juice aside and add the garlic to the shallots and apricots. Return to heat and sauté for another 2-3 minutes to brown the garlic. Remove from heat and set aside.
Return the juice mixture to the heat and reduce a little more to about 1/4 c. Set on a back burner on very low heat to keep warm.
Pat the duck breasts dry with paper towels and trim any excess or ragged fat from the skin. On a cutting board, with a very sharp knife, gently score the skin first in one direction and then the other to form a cross hatch of 4 to 5 lines. Salt and pepper the breasts then sprinkle them with a little sugar on both sides. Place the breasts into a heavy non-stick skillet on medium to medium high and heat skin side down. Fry for 5 minutes, then turn and fry the other side 4 minutes for medium rare. The skin should be crisp and brown with the skinless side golden. Add a minute to each side for a more medium finish. For best flavor and texture, duck should NOT be cooked to well done.
Remove the duck from the pan onto a heated plate. Let it rest several minutes while you finish the sauce. Remove the warm juice mixture from the stove and swirl in the butter until melted. Adjust seasoning.
Plate the duck with a drizzle of orange sauce and topping with the apricot shallot mixture. Serve immediately. |
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