- APRICOT GLAZE:
- 1/2 cup apricot jam
- 2 tablespoons brandy
- 2 tablespoons water
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 4 boneless duck breasts
- 1 tablespoon Emeril's Original Essence 
- 1 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/2 cup very thinly sliced yellow onions
- 2 teaspoons light brown sugar
- 3 Braeburn or Gala apples, cored and cut into eighths
- 1/4 cup Calvados or apple cider
- 2 teaspoons chopped fresh thyme
- 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.