Duck Breast With Spiced Apple And Dried Cherries
From grizzlybear 16 years agoIngredients
- 2 granny smith apples, peeled, cored and sliced into thin wedges shopping list
- 1 tablespoon brown sugar shopping list
- 1 tablespoon fresh lemon juice shopping list
- 2/3 cup dried cherries shopping list
- 1/4 teaspoon cinnamon shopping list
- 1/2 teaspoon ground coriander shopping list
- pinch cayenne pepper shopping list
- 2 tablespoons butter, chilled shopping list
- 6 –8 duck breast half fillets, skin removed shopping list
- salt and freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
How to make it
- If you can’t find dried cherries in your market, substitute any dried berries (most stores carry “Craisins” – a sweetened cranberry) or even raisins. This preparation also works wonderfully with pork, upland game or antlered game.
- Place the apples into a medium saucepan with 3/4 cup water, brown sugar and lemon juice. Bring to a boil and then reduce heat and simmer until apples are just tender, about 10 minutes. Add cherries and simmer another 5 minutes.
- Drain liquid and stir in cinnamon, coriander, cayenne pepper and butter. Keep warm, but just warm. If sauce becomes too cool and congeals, heat over very low heat while stirring until warm, but not hot.
- Season duck breasts with salt and pepper. Heat oil in a large skillet over medium-high heat and brown ducks breasts evenly on both sides until medium-rare. Spoon apple mixture onto each plate and top with duck breasts.
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