Duck Breasts with Cranberry and Apricot Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Duck breast | 4 | |
| Shallots | 2 Tablespoon, chopped | |
| Dried apricots | 3/4 Cup (16 tbs), sliced | |
| Dried cranberries | 3/4 Cup (16 tbs), frozen | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1 Teaspoon | |
| Beer | 12 Ounce | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Brown sauce | 1 Cup (16 tbs) | |
| Orange and lemon zests | ||
| Mint leaves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a pan, heat the oil and melt the butter.
Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season.
Remove the duck breasts from the pan and keep warm.
Add the shallots, apricots and cranberries; let color lightly.
Sprinkle with sugar, mix well and add the vinegar, beer and orange juice.
Let reduce by half and add the brown sauce.
Simmer until the sauce thickens.
Pour the sauce onto the plates and garnish with the slices of duck breast.
Decorate with orange and lemon zests and mint leaves.
Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season.
Remove the duck breasts from the pan and keep warm.
Add the shallots, apricots and cranberries; let color lightly.
Sprinkle with sugar, mix well and add the vinegar, beer and orange juice.
Let reduce by half and add the brown sauce.
Simmer until the sauce thickens.
Pour the sauce onto the plates and garnish with the slices of duck breast.
Decorate with orange and lemon zests and mint leaves.
Chef
