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Apple Duck Breasts

This is a simple preparation that works just fine with domestic duck. Remember, because you slice those apples thin, it only sautes in the duck fat for a few minutes. Don't overcook or they will get soggy. I like to serve this as-is on the plate because it's pretty, but you can serve it alongside wild rice, mashed or roasted potatoes, or even just some good crusty bread.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    2 large boneless duck breasts, with skin on (400 g each)
    •    3 shallots, finely chopped
    •    2 apples, peeled and sliced (spartan)
    •    1 1/2 cups apple juice, raw tradition
    •    1 tsp fresh rosemary, chopped
    •    salt and pepper


  1. With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.

  2. Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper.

This great family recipe is thanks to Genius Kitchen Recipes at


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