Duck Breasts with Cranberry and Apricot
|Butter||10 Milliliter (2 Tablespoon)|
|Olive oil||5 Milliliter (1 Teaspoon)|
|Chopped shallots||25 Milliliter (2 Tablespoon)|
|Dried apricots||175 Milliliter, sliced (3/4 Cup)|
|Cranberries||175 Milliliter (3/4 Cup Dried / Frozen)|
|Sugar||50 Milliliter (1/4 Cup)|
|Cider vinegar||5 Milliliter (1 Teaspoon)|
|Beer||12 Ounce (341 Milliliter)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Brown sauce||250 Milliliter (1 Cup)|
|Zest||1 Tablespoon (Orange And Lemon)|
|Mint leaves||1 Tablespoon|
In a pan, heat the oil and melt the butter.
Cook the duck breasts for 3 to 4 minutes on each side, over medium heat, until golden; season.
Remove the duck breasts from the pan and keep warm.
Add the shallots, apricots and cranberries; let color lightly.
Sprinkle with sugar, mix well and add the vinegar, beer and orange juice.
Let reduce by half and add the brown sauce.
Simmer until the sauce thickens.
Pour the sauce onto the plates and garnish with the slices of duck breast.
Decorate with orange and lemon zests and mint leaves.