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Rosemary Duck with Apricots (serves 4)
3 Tbsp chopped fresh rosemary
2 Tbsp brown sugar
1 Tbsp freshly ground black pepper
2 teaspoons salt
2 (3/4 lb) duck breasts, skinned and halved
1 Tbsp olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered
Combine the rosemary, brown sugar, black pepper, and salt.
Rub the mixture over the duck breasts.
Cover and chill 2 hours.
Rinse duck with cold water, pat dry.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add duck and cook for 5 minutes on each side or until done.
Remove from pan.
Let stand for 10 minutes.
Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil.
Cook until thick and amber-colored (about 5 minutes).
Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften.
Cut duck diagonally across the grain into slices.
Serve with carmelized apricots.
Delicious with rice.
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