1 Picture
Ingredients
- 2 tablespoons rendered duck fat or vegetable oil
- 4 duck breasts
- 2 tart cooking apples, peeled cored & cut into 1/8 inch slices
- 3 large shallots, minced
- 1 bay leaf
- 1 teaspoon fresh thyme
- salt & pepper to taste
- 1/2 cup apple cider vinegar
- 1 1/2 cups of duck or chicken stock
- 1/2 cup pure maple syrup
- 1 tablespoon unsalted butter
Details
Servings 1
Adapted from goodchefbadchef.com.au
Preparation
Step 1
Heat the duck fat in a heavy, 10 inch skillet over a moderately high heat until hot but not smoking. Add the breast halves & quickly brown on both sides, about 5 minutes total
Stir the apples shallots, bay leaf, thyme, salt & pepper & cook, stirring for 3 minutes, high stir in the cider vinegar & cook until the mixture is almost dry
Add the stock & maple syrup & bring to the boil. Reduce the heat, bring the liquid to a simmer, and add the duck breast & any of the juices
Discard the bay leaf & over a very high heat reduce the sauce until slightly thickened, about 10 minutes. Whisk in the butter
Place the apples on 4 serving plates arrange the breast on top of the apples
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