Duck Breast with Fresh Cherry Sauce and Grilled Apricots

Name: Duck Breast with Fresh Cherry Sauce and Grilled Apricots
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple juice or cider; 4 apricots, halved and pitted; 118 milliliters arugula leaves; 2 Tbsps minced chives; 680 grams boneless Pekin duck breasts each), skin scored in a crosshatch pattern; 1 large fennel bulb, cored and very thinly sliced; 1 Tbsp minced garlic; 1 Tbsp fresh lime juice; 4 Tbsps extra-virgin olive oil; 118 milliliters red wine vinegar; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallots; 1 pinch Pinch of sugar; 473 milliliters 1/2 pound sweet cherries, pitted; 1 Tbsp chopped thyme

Duck Breast with Fresh Cherry Sauce and Grilled Apricots might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 440 calories, 36g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have fennel bulb, shallots, pekin duck breasts, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

Instructions

In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Thyme

Add the apricot halves and toss to coat.

Ingredients you will need

Apricot

Let stand for 1 hour.

Meanwhile, preheat the oven to 40

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Oven

In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes.

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Apple Juice

Vinegar

Sugar

Equipment you will use

Sauce Pan

Add the cherries and boil until tender, about 3 minutes. With a slotted spoon, transfer the cherries to a bowl.

Ingredients you will need

Cherries

Equipment you will use

Slotted Spoon

Bowl

Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes. Return the cherries to the saucepan. Stir in the remaining 1 teaspoon of thyme and season with salt and pepper. Keep the cherry sauce warm.

Ingredients you will need

Salt And Pepper

Cherries

Shallot

Sauce

Thyme

Equipment you will use

Sauce Pan

Light a grill. In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Equipment you will use

Grill

Bowl

Add the fennel and toss well.

Ingredients you will need

Fennel

Grill the apricots over a medium-hot fire until lightly charred and tender, about 3 minutes per side.

Ingredients you will need

Apricot

Equipment you will use

Grill

Transfer to a plate and keep warm.

Heat a large ovenproof skillet. Season the duck breasts generously with salt and pepper.

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Salt And Pepper

Duck Breast

Equipment you will use

Frying Pan

Add to the skillet, skin side down, and cook over moderately high heat until some of the fat has been rendered, about 3 minutes.

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Frying Pan

Transfer the skillet to the oven and roast the duck breasts for 3 minutes. Turn the breasts and roast for about 3 minutes longer, until medium-rare.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Oven

Transfer the breasts to a carving board to rest for 5 minutes.

Toss the arugula and chives with the fennel salad and arrange on 4 plates. Slice the duck breasts crosswise 1/4 inch thick; arrange the slices on the plates and top with the cherry sauce.

Ingredients you will need

Duck Breast

Arugula