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.

Recipe by Cooking Light July 2001

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Credit: Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

374 calories; calories from fat 26%; fat 10.9g; saturated fat 2.8g; mono fat 4.6g; poly fat 1.3g; protein 34.5g; carbohydrates 33.2g; fiber 1.5g; iron 8.4mg; sodium 688mg; calcium 23mg.
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