You are here

Duck Breasts With Calvados

Chicken.Maximus's picture
Ingredients
  Duck breasts 4 , skinned and boned
  Ground pepper To Taste
  Unsalted butter 6 Tablespoon
  Tart apple 1 , peeled, cored and thinly sliced
  Minced shallot 1 Tablespoon
  Calvados 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Duck stock/Chicken stock 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

Season duck with salt and pepper.
Melt 1 tablespoon butter in heavy skillet over medium heat.
Add duck and brown well on all sides, about 3 minutes per side.
Transfer to heated platter; set aside and keep warm.
Melt 1 tablespoon butter in same skillet.
Add apple and saute until tender, about 6 minutes.
Add to duck and keep warm.
Melt another tablespoon butter in same skillet.
Stir in shallot and cook until tender.
Add Calvados, wine and stock and cook until reduced by half.
Blend in remaining butter to thicken.
Taste and adjust seasoning.
Slice duck breasts diagonally and arrange over apples.
Spoon some of sauce over top; pour remainder into sauceboat.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

Rate It

Your rating: None
4.028945
Average: 4 (19 votes)