Dec 7, 2011 1:57 PM
Ginger and Apricot Glazed Duck Breast
Yields 4 servings
4 Ea 8oz Duck Breasts
1 Tbsp Fresh Ginger, Grated
1 Cup Apricot Jam
½ Cup Dried Apricots, Chopped
2 Oz Brandy
2 Tbsp Butter
In a small bowl, whisk together half of the ginger and half of the jam. Lay the breasts on a cutting board. Score the skins of the breasts by taking a knife and making a series of diagonal parallel cuts at 5mm intervals down the breast, then repeat along the opposite diagonal to make a cross-hatch pattern.
The cut needs to be deep enough to cut the skin but should not cut the meat below. Place the breasts in the bowl and marinate for 2 hours.
You won't need any oil because of the fat content of the skin which will render out. Remove the breasts from the marinade and place in a medium size sauté pan over medium high heat, skin side down, for about 1 minute. Then turn the heat to low and continue to cook until the skin crisps up, about another 8 to 10 minutes. Turn the breast over and cook 1-2 minutes. Let the duck breast rest 2-3 minutes before slicing.