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duck breasts with skin shallots thyme sour cherries fresh apricots chicken stock apricot nectar red wine
Viewed: 6 - Published at: 8 years agoIngredients
- 4 duck breasts with skin on
- 2 shallots, finely chopped
- 4 sprigs fresh thyme
- 1 cup fresh sour cherries, pitted, stems removed
- 4 fresh apricots, sliced in quarters
- 1/2 cup chicken stock
- 1/3 cup apricot nectar
- 1/3 cup red wine (I used a Pinot Noir)
Method
- heat oven to 450 degrees. rinse and pat dry the duck breasts and score the fat in a cross hatch pattern. Sprinkle both sides with salt and papper. Place them fat side down in a heavy pan over a medium high heat for about 7 minutes or until the fat is golden brown.
- turn the breast over and place a sprig of thyme under each breast. place the pan in the oven and roast for about 7 to 10 minutes depending on how you like it cooked. remove the breasts from the pan and place on a serving dish and cover tightly with foil.
- pour off all but about two tablespoons of the duck fat. place the minced shallots in the fat and cook over medium heat for about 3 to 4 minutes. add the cherries and apricots and cook for about 1 minute then add the stock, nectar and wine. cook over medium heat until the sauce is reduced by about half. discard the thyme sprigs and correct seasoning.
- slice each breast and fan the meat on each plate. spoon sauce over the meat and serve.
