Love Apricots: Celebrate National Apricot Day every day with 40 Super Sweet Fruity Recipes by Martha Stephenson

Author:Martha Stephenson [Stephenson, Martha]
Language: eng
Format: epub
Published: 2017-12-25T22:00:00+00:00

Directions:

1. In a bowl, combine the chopped rosemary along with the brown sugar, pepper, and salt.

2. Rub the mixture over the halved duck breasts, cover and chill in the refrigerator for 2 hours.

3. After, 2 hours, rinse the duck with cold water and pat dry with kitchen paper.

4. If the duck breasts are overly fatty, using a sharp kitchen knife, score the duck skin, taking care not to cut the meat.

5. Lay each of the duck breasts, skin side facing downwards in a sauté pan and turn the heat to moderate to high.

6. As soon as the duck breasts begin to sizzle, turn the heat down to moderate, and cook undisturbed until the duck skin is crisp and brown, this will take around 6-8 minutes.

7. Flip the breasts over and cook for 2-3 minutes, depending on your preferred doneness.

8. Finally, tip each of the breasts on their side, thick side facing downwards and allow them to sizzle for 60 seconds. Set the duck aside to rest.

9. In the meantime, and while the duck cooks, combine the granulated sugar with the champagne vinegar in a small-sized saucepan and bring to boil.

10. Cook until the mixture is amber and thickened, for between 4-5 minutes.

11. Next, add the apricots, reduce the heat and cook for 60 seconds or until the apricots soften.

12. When you are ready to serve, using a sharp knife cut the duck in slices, diagonally, across its grain.

13. Serve with the caramelized apricots.

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