Fustini's Oils and Vinegars
Apricot Basil Duck Breasts

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Apricot Basil Duck Breasts

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Apricot Basil Duck Breasts


Submitted by Heather Shaw, Traverse City, MI

Servings4

Ingredients


Directions

Step 1. 

Preheat the oven to 425 degrees.  Score skin and fat on each duck breast without cutting into the meat.  Season with salt and pepper.


Step 2. 

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.


Step 3. 

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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