 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Only 5 ingredients. From Coup de Pouce. Ingredients:
2 large boneless duck breasts, with skin on (400 g each) |
3 shallots, finely chopped |
2 apples, peeled and sliced (spartan) |
1 1/2 cups apple juice, raw tradition |
1 teaspoon fresh rosemary, chopped |
salt and pepper |
Directions:
1. With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.
2. Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper.
3. When ready to serve, slice the duck breasts in bias ( / ) Distribute the slices in the plates and coat with the sauce.
|
|