Posted by RF at 11:45pm Feb 25 '12i made this as part of dinner last night and it came out fantastic. as usual, measurements for the sauce are approximate, since i didnt measure when cooking.
2 boneless duck breasts, 1/2 lb each
salt and pepper
2 tbsp apricot jam
1 tbsp soy sauce
1-2 tsp sugar
1 tbsp semi-dry red wine
2-3 tbsp soured dry red wine (like a wine thats been open too long and isnt worth drinking anymore. or you can use a dry red wine and a little balsamic or red wine vinegar.)
cornstarch mixed with water
preheat the oven to 350
spray a pan with a little olive oil, sprinkle with course salt and pepper. lay down the breasts, skin up, and then sprinkle them with some more salt and pepper.
bake the breasts for 12 minutes, a little longer if you want em more well done.
while that cooks, add the ingredients for the sauce (except for the cornstarch) to a small saucepan, and bring to a boil over medium-high heat, whisking everything together. (doesnt have to be continuous.)
allow to reduce slightly, then slowly add the cornstarch and water mixture to it, until it thickens noticeably, but not a lot, whisking continuously. keep whisking for another minute as it continues to thicken.
slice the breast thinly on a diagonal at a 45 degree angle. make a spiral of the sauce of the plate, fan out the breast and place it on top of the spiral, then drizzle with more sauce. a sprig of parsley to finish the garnish.
goes well with RFs Perfect Roast Potatoes
2 boneless duck breasts, 1/2 lb each
salt and pepper
2 tbsp apricot jam
1 tbsp soy sauce
1-2 tsp sugar
1 tbsp semi-dry red wine
2-3 tbsp soured dry red wine (like a wine thats been open too long and isnt worth drinking anymore. or you can use a dry red wine and a little balsamic or red wine vinegar.)
cornstarch mixed with water
preheat the oven to 350
spray a pan with a little olive oil, sprinkle with course salt and pepper. lay down the breasts, skin up, and then sprinkle them with some more salt and pepper.
bake the breasts for 12 minutes, a little longer if you want em more well done.
while that cooks, add the ingredients for the sauce (except for the cornstarch) to a small saucepan, and bring to a boil over medium-high heat, whisking everything together. (doesnt have to be continuous.)
allow to reduce slightly, then slowly add the cornstarch and water mixture to it, until it thickens noticeably, but not a lot, whisking continuously. keep whisking for another minute as it continues to thicken.
slice the breast thinly on a diagonal at a 45 degree angle. make a spiral of the sauce of the plate, fan out the breast and place it on top of the spiral, then drizzle with more sauce. a sprig of parsley to finish the garnish.
goes well with RFs Perfect Roast Potatoes