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Rosemary Rubbed Duck Breast With Caramelized Apricots

Healthy.Eater's picture
  Chopped rosemary 3 Tablespoon
  Brown sugar 2 Tablespoon
  Ground black pepper 1 Tablespoon
  Salt 2 Teaspoon
  Duck breasts 3⁄4 Pound, skinned and halved
  Olive oil 1 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Champagne vinegar/White wine vinegar 1⁄2 Cup (8 tbs)
  Apricots 5 , quartered

1. Combine first 4 ingredients. Rub rosemary mixture over duck. Cover and chill 1 hours. Rinse duck with cold water, pat dry.
2. Heat oil in a large nonstick skillet over medium-high heat. Add duck, cook for 5 minutes on each side or until done. Remove from pan, and let stand for 10 minutes.
3. Combine granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots. Reduce heat, and cook 1 minute or until apricots begin to soften. Cut duck diagonally across the grain into slices, arrange on serving plates.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1308 Calories from Fat 297

% Daily Value*

Total Fat 34 g51.6%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 261.9 mg87.3%

Sodium 4090.8 mg170.5%

Total Carbohydrates 185 g61.7%

Dietary Fiber 15.3 g61.3%

Sugars 153.1 g

Protein 74 g148.3%

Vitamin A 127.1% Vitamin C 98.4%

Calcium 25.4% Iron 132%

*Based on a 2000 Calorie diet

Rosemary Rubbed Duck Breast With Caramelized Apricots Recipe