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Duck Breasts With Calvados

Chicken.Maximus's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1361 Calories from Fat 770

% Daily Value*

Total Fat 87 g134.2%

Saturated Fat 50.6 g253.2%

Trans Fat 0 g

Cholesterol 449.1 mg149.7%

Sodium 710.8 mg29.6%

Total Carbohydrates 30 g10%

Dietary Fiber 2.5 g10.1%

Sugars 19.9 g

Protein 68 g136.7%

Vitamin A 52.1% Vitamin C 388.1%

Calcium 14.3% Iron 87.7%

*Based on a 2000 Calorie diet


Duck Breasts With Calvados Recipe