Duck Breasts With Calvados
|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)|
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.