John Myers
Meat: Duck Breast with Apricot Sauce
The perfect meat: duck breast with apricot sauce recipe with a picture and simple step-by-step instructions.
- 1 Duck breast, approx. 250 g
- Salt
- Black pepper from the mill
- Duck fat
- 1 kl. Onion
- 1 branch Rosemary
- 1 branch Thyme
- 100 ml Duck broth / chicken broth
- 50 ml White wine
- 20 ml Apricot schnapps / Barack
- 1 tbsp Apricot jam
- Score the skin of the duck breast in a diamond shape. Salt and pepper well.
- Fry the breast in a roasting pan on the skin side for 3 – 5 minutes in lard, then remove. Drain most of the fat. Save for further recovery.
- Finely dice the onion and fry briefly in the lard. Put the thyme and rosemary sprigs in the roasting pan.
- Deglaze with apricot schnapps, then pour in white wine and stock and reduce a little. Add the duck breast.
- Put the lid on and let it simmer on the stove for 20-25 minutes over a very low flame.
- Briefly sear the breast in a pan on the skin side in clarified butter so that it becomes crispy again, then remove and carve.
- Rice and a fresh salad go well with it.
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