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Rosemary-Rubbed Duck Breast with Caramelized Apricots

Becky Luigart-Stayner; Mary Catherine Muir
Yield 4 servings (serving size: 3 ounces duck, 5 apricot quarters, and 3 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine the first 4 ingredients. Rub the rosemary mixture over duck. Cover and chill 2 hours. Rinse duck with cold water; pat dry.

  2. 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.

  3. 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.