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CANARD AUX APRICOTS (APRICOT GLAZED DUCK)
Serves 4
4 Muscovy duck breasts
1 stick of butter
1 cup of pecan halves
1 large onion, minced
½ teaspoon tarragon
8 oz B&R Farms Dried Apricot Preserves
¼ cup apple cider vinegar
¼ cup chicken stock
2 tablespoons arrowroot
¼ cup warm water
1 sweet red pepper, julienne
Fresh-ground black pepper, Kosher salt to taste
Cooked wild rice, enough for four people
Melt butter in a heavy
skillet over medium heat. Brown duck breasts, approximately 2 minutes
on each side, set aside. Pour off oil from skillet, reserving about 2
tablespoons. Cook onions in reserved juices until they turn a golden brown
color. Add B&R Farms Dried Apricot Preserves, Apple cider vinegar,
chicken stock and mix well.
In a separate cup, blend arrowroot and warm water and add to apricot mixture
thicken. Season with salt and pepper.
Return duck breasts, along with any juices, to the skillet. Cover and
simmer four minutes.
Add julienne red pepper, tarragon and cook for another 3 minutes.
Meanwhile, place pecan halves in a skillet over medium heat and toast
for few minutes, being careful not to burn. Place a duck breast on each
dinner plate, over wild rice.
Spoon a good amount of apricot sauce over the duck breast and sprinkle
with the pecans.
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