Rosemary-Rubbed Duck Breast with Caramelized Apricots

Rosemary-Rubbed Duck Breast with Caramelized Apricots Recipe
Becky Luigart-Stayner; Mary Catherine Muir
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.


4 servings (serving size: 3 ounces duck, 5 apricot quarters, and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 26 %
Fat 10.9 g
Satfat 2.8 g
Monofat 4.6 g
Polyfat 1.3 g
Protein 34.5 g
Carbohydrate 33.2 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 8.4 mg
Sodium 688 mg
Calcium 23 mg


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


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.


July 2001
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