Apricot Basil Duck Breasts
Apricot Basil Duck Breasts
Submitted by Heather Shaw, Traverse City, MI
2
Meat and Poultry
Ingredients
Two ½-pound boneless duck breasts
- salt and pepper to taste
- 1 tablespoon butter
- 2 medium shallots, sliced thin
- 6 tablespoons Fustini's Peach balsamic
- 6 tablespoons chicken broth
- 6 medium apricots, pitted, sliced 1/2 inch thick
- 1 tablespoon fresh basil, chopped
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat the oven to 425 degrees. Score skin and fat on each duck breast without cutting into the meat. Season with salt and pepper.
- Place a large, oven-proof skillet over medium heat. Add Fustini's olive oil and heat until oil is shimmering. Add duck breasts, skin side down and cook for 6 minutes until the skin is browned and crisp. Flip breasts and place skillet in the oven. Roast 8-9 minutes or until internal temperature reaches 130 degrees for medium rare. Transfer duck to a cutting board and keep warm.
- Discard all but 1 tablespoon of fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add shallots and cook, stirring often until softened, about 2 minutes. Add balsamic and simmer until reduced by half, about 2 -4 minutes. Add apricots, basil, honey, salt and pepper. Stir until sauce is bubbling for about 1 minute. Slice duck breasts thinly and fan out on warmed plates and serve with apricot sauce.
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