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Becky Luigart-Stayner; Mary Catherine Muir Photo by: Becky Luigart-Stayner; Mary Catherine Muir

Rosemary-Rubbed Duck Breast with Caramelized Apricots

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.

Cooking Light JULY 2001

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


  • 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.

Nutritional Information

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

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Rosemary-Rubbed Duck Breast with Caramelized Apricots Recipe