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Duck Breasts with Cranberry and Apricot

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  Butter 10 Milliliter (2 Tablespoon)
  Olive oil 5 Milliliter (1 Teaspoon)
  Duck breast 4
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1676 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.8%

Saturated Fat 10.3 g51.7%

Trans Fat 0 g

Cholesterol 277.1 mg92.4%

Sodium 1235.1 mg51.5%

Total Carbohydrates 265 g88.4%

Dietary Fiber 24.7 g98.8%

Sugars 196 g

Protein 78 g156.6%

Vitamin A 160.6% Vitamin C 223.7%

Calcium 21.7% Iron 120.1%

*Based on a 2000 Calorie diet

Duck Breasts With Cranberry And Apricot Recipe