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Apricot Glazed Duck Breasts with Caramelized Apples (Emeril Lagasse) Recipe

Apricot Glazed Duck Breasts with Caramelized Apples (Emeril Lagasse) Recipe

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Apricot Glazed Duck Breasts with Caramelized Apples (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup apricot jam
2 tbsp brandy
2 tbsp water
1 tbsp honey
1/2 tsp salt
1/8 tsp cayenne
4 boneless duck breasts
1 tbsp emeril's original essence , recipe follows
1 1/2 tsp salt
3/4 tsp freshly ground black pepper
4 tbsp unsalted butter
1/2 cup very thinly sliced yellow onions
2 tsp light brown sugar
3 braeburn or gala apples, cored and cut into eighths
1/4 cup calvados or apple cider
2 tsp chopped fresh thyme
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Duck:
To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.
Score the fat on the duck breasts, making a diamond pattern. Season the duck on all sides with the Essence, 1 teaspoon of salt, and 1/4 tesapoon of the pepper. To a hot saute pan, add duck, skin side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn the duck over and brush with the apricot glaze, cook another 5 minutes, for medium-rare.
Meanwhile, in a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add the sugar and cook until melted. Add the apples, remaining 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper, and cook until caramelized, about 10 to 12 minutes. Add the Calvados and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.
Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	376.99 Kcal (1578 kJ)
Calories from fat	102.96 Kcal
		% Daily Value*
Total Fat	11.44g	18%
Cholesterol	159.81mg	53%
Sodium	2540.67mg	106%
Potassium	247.64mg	5%
Total Carbs	25.72g	9%
Sugars	12.47g	50%
Dietary Fiber	2.14g	9%
Protein	31.29g	63%
Vitamin C	8.4mg	14%
Vitamin A	0.2mg	7%
Iron	5.5mg	31%
Calcium	64.4mg	6%

Amount Per 100 g
Calories	148.66 Kcal (622 kJ)
Calories from fat	40.6 Kcal
		% Daily Value*
Total Fat	4.51g	18%
Cholesterol	63.02mg	53%
Sodium	1001.89mg	106%
Potassium	97.65mg	5%
Total Carbs	10.14g	9%
Sugars	4.92g	50%
Dietary Fiber	0.85g	9%
Protein	12.34g	63%
Vitamin C	3.3mg	14%
Vitamin A	0.1mg	7%
Iron	2.2mg	31%
Calcium	25.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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