Rosemary-Rubbed Duck Breast with Caramelized Apricots
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.
Yield: 4 servings (serving size: 3 ounces duck, 5 apricot quarters, and 3 tablespoons sauce)
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Amount per serving
- Calories: 374
- Calories from fat: 26%
- Fat: 10.9g
- Saturated fat: 2.8g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.3g
- Protein: 34.5g
- Carbohydrate: 33.2g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 8.4mg
- Sodium: 688mg
- Calcium: 23mg
- 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.
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