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- Meat and poultry
- Roast duck
- Roast duck legs
Distinctive, gamey-tasting duck breasts go beautifully with the sweet, juicy apricots.
18 people made this
- 4 duck legs
- 1 tsp salt
- 11/4 tsp Chinese five-spice powder
- 411g can apricot halves in juice, drained
- 1 tbsp caster sugar
- 2 tsp flour
- 100ml chicken stock
- 1 tbsp white wine vinegar
- 2 tsp runny honey
- piece of stem ginger in syrup, drained and sliced into thin sticks
MethodPrep:10min ›Cook:50min ›Ready in:1hr
- Preheat the oven to 200°C (gas 6). Place the duck legs on a rack in a roasting tin, prick the skin all over with a fork, then sprinkle with salt and 1 tsp of the five-spice powder to help to crisp and flavour the skin.
- Roast for 50 minutes until crispy and cooked through. Spread the apricots in a shallow ovenproof dish (reserving the juice), sprinkle with the sugar and bake in the oven for the last 15 minutes of the duck cooking time until lightly caramelised.
- Remove the duck to a warmed serving plate and pour off all but 1 tbsp of fat from the tin and place on the hob. Stir in the flour and cook, stirring, until well browned. Add the stock, vinegar and reserved apricot juice and cook, stirring, until thickened. Stir in the honey, ginger and 1/4 tsp of five-spice powder.
- Serve the duck with the hot apricots and spoon over the fruity sauce.
*For a fruity variation, replace the apricots with canned peaches, plums or pineapple.
*This would be good served with basmati and wild rice and mange-tout.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Very tasty thank you. Lovely crispy skin with great flavour - impossible not to pick up the bones and gnaw any remaining meat!-06 Apr 2013
Recipe: lavender duck with apricots
This dish is also good at room temperature. Serve with fresh greens or with a fine-textured grain, like couscous.
Lavender duck with apricots
2 tablespoons fresh lavender blossoms, cleaned
2 duck breasts, each 1/2-2 pounds
About 15 whole lavender florets, cleaned
Using a spice grinder or coffee grinder, finely grind the lavender blossoms, thyme and salt together.
Score the duck breasts’ fat with diagonal hatches make shallow cuts so as not to cut through to the meat. Rub the lavender-salt mixture on both sides of the breasts and set aside until the meat comes to room temperature, about 30 minutes.
Combine the wine, water, honey and lavender florets in a small sauce pan and bring to a boil. Stir in the apricots and simmer for 2 minutes. Remove from heat and set aside for apricots to plump.
Heat a heavy saute pan over medium-low heat for about a minute. When hot, add the duck breasts, skin side down. Cover and cook until the skin turns crisp and golden brown, about 15 minutes. Flip breasts and cook, covered, for about 3 minutes. Remove the duck and pour the fat off into a heatproof bowl. (Save for future use &mdash duck fat is particularly delicious with potatoes.) Return the duck skin side down to the pan and cook, covered, until a meat thermometer inserted into the center of a breast registers 135 degrees, about 3 minutes. Move the duck to a cutting board and let rest at least 10 minutes.
Drain any remaining fat from the saute pan. Add to the pan the apricots and the liquid in which they’ve poached. Scrape and stir up all browned duck bits with a wooden spoon. Place the saute pan over medium heat and cook, stirring occasionally, as the sauce thickens. It’s ready after about 3 minutes, when it coats the back of a spoon. Taste and season with salt and pepper.
Slice the duck thinly on a diagonal. Arrange the slices on each plate and spoon some of the lavender apricot sauce over top.
Each serving: 485 calories (59 percent from fat) 32 g fat 11 g saturated fat 22 g protein 27 g carbohydrates 95 mg cholesterol 580 mg sodium 3 g dietary fiber.
Recipe: Lavender-Rubbed Duck Breast with Apricots and Sweet Onions
Chef Jerry Traunfeld of The Herbfarm tells us how to cook with fresh farm ingredients. His book, The Herbal Kitchen : Cooking with Fragrance and Flavor, explores how we can use herbs in our kitchens at home. He first shared this recipe for Lavender-Rubbed Duck Breast with Apricots and Sweet Onionson January 14, 2006.
Keep reading for the full recipe…
Lavender-Rubbed Duck Breast with Apricots and Sweet Onions
- 4 large boneless duck breasts (about 2 lbs), preferably Muscovy, skin on
- 2 Tablespoons lavender buds, fresh or dried
- 1 Tablespoon dried coriander seeds
- 1 tsp dried fennel seeds
- 1/2 tsp black peppercorns
- Grated zest of 1/2 lemon
- 1 1/2 tsps kosher salt
- 1 Tablespoon olive oil
- 1/2 large sweet onion, thickly sliced
- 8 fresh apricots (12 ozs), pitted and quartered, or 1 cup (4 ozs) sliced dried apricots
- 1/2 cup dry white wine or Vermouth
- 1/2 cup chicken broth
- 1 to 2 tsps sherry vinegar if needed
- Freshly ground black pepper
- Trim any excess skin from the sides of the duck breasts. Score the skin with the tip of a sharp knife in a diagonal grid pattern, about 1 inch wide, being careful to cut just deep enough to slice the skin but not pierce the flesh.
- Put all the rub ingredients into a spice grinder (rotary coffee mill) and spin until very finely ground. Rub both sides of the duck breasts with the spices, spreading it on as evenly as you can and working some into the score marks on the skin side. If you are not ready to cook the duck, wrap it and store it in the refrigerator for up to a day, which will actually improve the flavor.
- Swirl the olive oil in a large skillet placed over medium-low heat. Place the duck breasts skin side down in the pan and cook them gently, shaking the pan occasionally and adjusting the heat as necessary. Most of the cooking takes place on the skin side you want to go about it slowly enough that the skin has a chance to render out as much fat as possible before it, and the spices, get too dark. In about 15 minutes a considerable amount of fat should fill the skillet, some red juices should collect on the surface of the duck, and the duck skin should be a deep bronze color. If it’s not, turn up the heat to medium and cook further. When the skin is well browned, turn the breasts and cook the other side for 3 to 5 minutes, or until they feel springy and an instant-read thermometer inserted horizontally into the center registers 135–F to 140–F (for medium). Lift them out onto a warm plate and allow them to rest while you prepare the sauce in the same skillet.
- Pour out all but 2 tablespoons of the duck fat. Stir in the onion over medium heat until it softens and picks up a rich brown color from the pan, 3 to 4 minutes. Add the apricots, wine and broth and simmer the sauce until it reduces to about half its original volume and thickens lightly, about 5 minutes. Taste it and add the vinegar (depending on the tartness of the apricots), pepper, and salt if you think it needs it.
- Put the duck breasts skin-side down on a cutting board and slice them into a 1/2 inch-thick pieces (it’s easier to make neat slices if the skin is on the bottom). Flip them skin side up and fan the slices on warmed plates. Spoon the sauce over the top and serve right away.
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Duck with apricots recipe - Recipes
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1. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Place duck fat into a wide heavy pot over medium heat. Once the fat is melted, add the duck legs, studded garlic, bay leaf and rosemary.
2. Leave uncovered on the stove top and maintain a temperature of 250ºF or below. Allow duck to cook until a wooden pick can slide easily in and out.
3. Transfer duck with a slotted spoon to a large bowl. Slowly pour duck fat through a fine-mesh sieve into a storage bowl.
4. Just before serving, cook duck, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.
Braised Red Cabbage
1. Mix first 8 ingredients together in a roasting pan.
2. Add apple cider and Steam Whistle Pilsner, mix again.
3. Season with salt and pepper.
4. Place in oven set at 350ºF, for about 1.5 hours or until cabbage is cooked.
Duck Confit with Fig Compote and Apricots
Heat the duck pieces in their own fat in a saucepan over low heat. Remove the duck pieces and drain on paper towels. Keep the duck legs warm and save the duck fat.
Cut the apricots into coarse pieces.
Melt 40 grams (approximately 3 tablespoons) of butter in a pan, add the sugar and cook until lightly caramelized. Add the apricots, sprinkle with cinnamon and set aside.
Rinse the figs. Cut 4 figs into quarters, cut the rest into small cubes.
Heat the remaining butter in a skillet. Peel and finely chop the shallots and saute until translucent. Add the fig cubes, sauté briefly, then pour in the stock and simmer until the compote is very soft.
Peel the carrots and slice on the diagonal. Heat the remaining 2 tablespoons of butter in a pan, add the carrots and 1 cup water, cover and simmer 5 minutes. Uncover and quickly evaporate the liquid, season with salt and pepper.
Heat 2 tablespoons of the duck fat in a pan, add the quartered figs and saute about 1 minute on each side. Sprinkle with a pinch of sugar.
To serve, spoon the fig compote onto plates, top with the duck, carrots and apricots and sprinkle to taste with sesame seeds.
This recipe is amazing! It absolutely stunned my dinner guests, who were all major foodies. I love that you can make the sauce ahead of time without using the rendered fat (which I save for using in other dishes). Sometimes I only sauté the breast on both sides instead of putting it in the oven because I feel more in control of the doneness. Seriously - this dish will impress.
This recipe is simply delicious and simple to make. It is a beautiful balance of sweet and tart, and completely wowed my friends (who are all foodies)! I made the sauce ahead of time without the butter. To reheat, I removed the apricots, heated the sauce then added the apricots back with the butter to finish. I also added a bit of peach balsamic to bring out the fruitiness. This will definitely be a 'go to' duck dish in the future!
Next time Iɽ skip the balsamic vinegar. I think that's what tipped it over the balance into zantec territory. Otherwise, excellent.
The sauce from this recipe is great with roast lamb, with a couple of modifications use pan juices from lamb instead of duck demiglace and add fresh Rosemary
The duck skin did not crisp up and the apricots were useless. Couldn't even taste them. Could not find veal/duck demiglace ANYWHERE and since duck is heavy, I used beef. The sauce was good but tasted more like a medeira sauce.
We love duck. I keep a container of Gastric in our fridge. My wife really loved this recipe.
This was a very good recipe but I agree with the other writer, duck does need something with more zing. The sauce was delicious, but very, very rich.
This recipe is great. I have made it with regular onion instead of shallots and it still turned out well. My whole family loves it.
Try the Duck Breast with Orange, Honey and Tea Sauce instead. This was easy, and the sauce was fine, but I believe duck should be more "special".
I think it is very important to use the demi-glaze sauce and not chicken broth, but be sure to read the directions on the package so that it is diluted to the perfect consistency-and, not too thick.
Very easy recipe to prepare. Did not have demi-glace, so used chicken broth instead and came out delicious. Will definitely make again sometime.
I cheated (well took the easy way out) in making this recipe - used regular old broth instead of the glace, didn't do either of the strainings, cut the amount of apricot a bit - and still it turned out really wonderfully. Heaven, and I'm sure it would be even better actually following the recipe.
Made this last night, and it's now our favorite duck recipe. The sauce is wonderful and luscious! I usually don't like dishes with dried fruit, but this one's great. Great hint of sweetness and much flavor in the sauce and the fruit was wonderfully tender. I served it with garlic mashed potatoes and sauteed spinach.
Living in Austria I have learned to AVOID fish as their traditional Christmas dinner and in order to pleasently surprise my guests I decided on this wonderful duck with port and apricots instead. Results? FANTASTIC! I left the duck breasts however marinating overnight in a very delicate garlic,worcestershire sauce and some port wine as well and made sure to poke the meat a bit too. Not only the sauce but the duck itself tasted like any 4 star restaurant would make it. The whole menu consisted of a carrot and ginger creme soup and I served the port duck with wild rice and mushrooms and it really complimented it. I don´t know if I´ll be able to beat this one next year but thanks anyway for your great recipes. you saved my life and reputation!!
We made this recipe with wild duck that my husband had shot, it was fabulous! I am generally weary of fruit in game recipes, but this was perfect- my guests loved it even their two year old couldn't get enough of it!
This dish was fantastic. I was lucky enough to find a rich duck stock at a specialty store here, and I didn't strain the shallots out of the sauce. I also added julienned pitted prunes with the apricots (borrowing from a recipe my French mother in law has.) I served it at a dinner party with 5 French couples who all agreed it was one of the best duck dishes they ever had.
A very easy and elegant entre to make. The most time consuming part was chopping the shallots and apricots. It was tender and juicy and to reiterate another review, the sauce is wonderful.
I had to use a whole duck as Duck Breast in my area of VT are next to impossible to find. I had orderes demi-glace for an internet source but wonder if I did something extremely wrong as the sauce was as thick and dark as chocolate pudding.Will try agin using the porportions recommended by the demi-glace makers.
I made this on Christmas day and roasted a whole duck instead of using a breast. The duck good, and the sauce was WONDERFUL!
A great way to prepare Duck. The demiglace makes a difference! We usually serve with risotto or polenta.
it was simple to prepare and delicious. I would add to let the breasts rest for about 5-10 min so juices can be redistributed before carving.
A deliciously quick dish and something a bit different to do with duck. I didn't have duck stock or veal and duck demi-glaze so used a rich chicken stock instead and it work well.
For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine.
For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.
Preheat the oven to 200C/400F/Gas 6.
Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking.
For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.
To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.
Score fat side of duck breasts with a sharp knife until it almost reaches the meat. Season duck with a good amount of salt and a sprinkle of pepper.
Combine apricots, pineapple juice, and brown sugar in small sauce pan and bring to a gentle simmer over medium heat, and cook for 6 minutes, or until apricots are soft and thick.
Heat skillet large enough to hold both breasts over high heat, add breasts skin side down, and cook until skin is deep golden brown and much of the fat is rendered, about 5 minutes. Flip duck breasts and cook to until medium rare (130°F internal temperature), about another 3 minutes.
Allow duck to rest before slicing and serve with a big dollop of apricot compote.
Place the duck legs in a shallow baking dish or pan. They should fit in without crowding.
In a small bowl, combine the salt, pepper, thyme, crushed juniper berries, and crumbled bay leaves. Rub the duck legs all over with the mixture.
Cover the dish with plastic wrap and refrigerate overnight or up to 24 hours.
When you're ready to cook the duck, heat the oven to 325 F.
Pat the duck legs dry with paper towels. Do not rinse. Place the duck legs, skin-side down, in a large, heavy oven-safe skillet over medium heat. Cook them for about 8 to 10 minutes on each side, until browned and you have plenty of rendered fat. In a 10- or 12-inch iron skillet, you should have about 1/4 inch of fat. Add more duck fat if you need it.
If the skillet is not oven safe or isn't large enough to fit the legs, move the legs and fat to a baking pan just large enough to fit. Cover the skillet or baking pan tightly with foil. Bake for 2 hours.
Remove the foil and continue baking, with the legs still skin- and fat-side up, for 30 minutes. Pour off all but 1 tablespoon of the fat and continue baking, skin-side up, for another 30 minutes. Serve.