- 2 - 8 to 10 ounce farm-raised duck breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 Pink Lady or Honey Crisp apples
- 1 cup Champagne vinegar
- 1 cup granulated sugar
- 1 bottle Abita Turbo Dog or other stout beer
- 3 tablespoons light brown sugar
- 1 cinnamon stick
Preheat the oven to 400° F.
Using a sharp paring knife, score the fat on the duck breast to allow for more thorough rendering. Do not cut the fat so deep that the meat is visible through the skin.
Season the duck breasts with the salt and pepper and place in a sauté pan over medium to medium-high heat and render the fat on the breast until it is brown and crispy, about 15 minutes. If necessary, remove some of the fat from the pan as it is rendered off. Do not discard -- save for later use.
Slice the apples into 8 wedges each and remove the seeds, stem and core.
In a small saucepan, combine the Champagne vinegar and the sugar and bring to a brisk boil, stirring until all of the sugar has dissolved. Transfer the apple wedges to the saucepan, reduce the heat to medium low and simmer the apples for 10 minutes. Using a slotted spoon, transfer the apples from the saucepan to the sauté pan with the duck breasts. Gently turn the duck breasts over to the meat side and place the pan in the oven. Cook the duck for 6 to 8 minutes in the oven.
Transfer the duck breasts and apples to a platter and skim off any fat that may be in the pan. Place the pan over medium heat and add the Abita Turbo Dog, cinnamon stick and brown sugar and simmer until the sauce thickens. Remove from heat and return the apples to pan.
Slice the duck breasts and serve on individual plates or on a platter, garnished with the apples and the sauce.
Note: this recipe pairs well with the Wild Rice, Sausage and Apple Dressing.
Sour Cream Apple Cake
Brandy Spice-Glazed Ham
Roasted Stuffed Pork Tenderloin With Smothered Black Eyed Peas
Whole Roasted Chicken Infused With Tangerines And Rosemary With A Tangerine Glaze
Pumpkin Bread Pudding
Seared Magret Duck Breasts With Duck Fat, Pan-roasted Fingerling Potatoes, Haricots Verts And A Balsamic Cherry Reduction
Braised Breast Of Veal With Fennel And Green Olives
Roasted Squab Stuffed With A Creole Rice Dressing
Beef Tenderloin With Fresh Horseradish and Black Pepper Crust
Apricot Glazed Duck Breasts With Caramelized Apples