Rosemary Duck with Apricots

Name: Rosemary Duck with Apricots
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chopped fresh rosemary; 2 Tbsps brown sugar; 1 Tbsp freshly ground black pepper; 2 teaspoons salt; 2 whole duck breasts, halved; 118 milliliters granulated sugar; 118 milliliters champagne vinegar or white wine vinegar; 4 apricots, quartered

Rosemary Duck with Apricots is a gluten free and dairy free main course. One portion of this dish contains about 23g of protein, 5g of fat, and a total of 286 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of granulated sugar, salt, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. Rosemary-Rubbed Duck Breast with Caramelized Apricots, Rice with Duck and Apricots, and Duck Breast with Fresh Cherry Sauce and Grilled Apricots are very similar to this recipe.

Instructions

Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry.

Ingredients you will need

Black Pepper

Duck Breast

Brown Sugar

Rosemary

Water

Whole Duck

Salt

Dry Seasoning Rub

2 Score the fatty skin with a sharp knife: If the duck breasts are very fatty, score the skin side with a sharp knife. Be careful not to cut the meat.

Ingredients you will need

Duck Breast

Meat

Equipment you will use

Knife

Lay the duck breast halves skin side down in a cold sauté pan and turn on the heat to medium-high. (Yes, start with a cold pan.) Once you hear the duck breasts sizzle, turn the heat down to medium and allow to cook undisturbed until the skin is brown and crispy, about 6-8 minutes.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

4 Turn breasts over to finish cooking: Turn the duck breast over and cook another 2-3 minutes, depending on how well done you like your duck. Use the finger test to check for doneness. As a final step, tip the duck breasts on their sides — thick side down — and let them sizzle another minute or so.

Ingredients you will need

Duck Breast

Whole Duck

Remove to a cutting board to rest.

Equipment you will use

Cutting Board

5 Caramelize the apricots: While the duck is cooking, combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes).

Ingredients you will need

Granulated Sugar

Apricot

Vinegar

Whole Duck

Equipment you will use

Sauce Pan

Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften.

Ingredients you will need

Apricot

Serve: To serve, cut duck diagonally across the grain into slices.

Ingredients you will need

Grains

Whole Duck

Serve with caramelized apricots.

Ingredients you will need

Apricot

1 Marinate the duck: Rinse off the duck, outside and inside, pat dry.

Ingredients you will need

Whole Duck

Remove any remaining feathers.

Prick the skin all over with a sharp-tined fork, taking care not to prick the meat.

Ingredients you will need

Meat

Rub the duck all over with a little bit of olive oil. Rub the rosemary mixture all over the duck and some in the cavity.

Ingredients you will need

Olive Oil

Rosemary

Whole Duck

Dry Seasoning Rub

Tie the legs together loosely. Put in a plastic bag and chill in the refrigerator for 2 hours.

Equipment you will use

Ziploc Bags

2 Roast the duck breast side up: At least a half an hour before you plan to cook the duck, remove from the refrigerator so it can get to room temperature. Preheat the oven to 350°F.

Ingredients you will need

Duck Breast

Whole Duck

Equipment you will use

Oven

Place the duck on a roasting rack in a roasting pan, breast side up.

Ingredients you will need

Whole Duck

Equipment you will use

Roasting Pan

Pour a cup of water into the pan. Roast for 45 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove the pan from the oven and pour off the fat and water. Separate the fat to use for basting.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

3 Finish roasting the duck breast side down: Turn the bird on the rack so now the breast is facing down. Baste the bird with the fat. Return the bird to the oven. Increase the temperature to 400°F. Estimate a total cooking time of 15 minutes per lb of bird. So if you have a 4 lb duck, cook it another 30 minutes.

Ingredients you will need

Duck Breast

Whole Duck

Equipment you will use

Oven

The bird is done when the juices run clear from a thigh pricked all the way down to the joint and when a meat thermometer inserted in the inner thigh below the leg joint reads 175 to 180 degrees. Be careful not to overcook the duck. When the bird is done, transfer it to a platter and let it rest for 15 minutes before carving.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Kitchen Thermometer