Serve this entrée with couscous or rice to soak up the sauce. If you're not a duck fan, you can also make the recipe with chicken breasts.
3 tablespoons chopped fresh rosemary
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
2 teaspoons salt
2 (3/4-pound) duck breasts, skinned and halved
1 tablespoon olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered
How to Make It
Combine the first 4 ingredients. Rub the rosemary mixture over duck. Cover and chill 2 hours. Rinse duck with cold water; pat dry.
Heat oil in a large nonstick skillet over medium-high heat. Add duck, and cook for 5 minutes on each side or until done. Remove from pan; let stand for 10 minutes.
Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with caramelized apricots.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.