Gourmet Classic Mulled Cider Duck with Apples
Serves : 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooking Temp: 425°F
2 x Duck Breasts
2 x Cider Apples
2 x Cups Chicken Broth
3 x Granny Smith Or Pippin Apples
1 x Tablespoons Unsalted Butter
3 x Tablespoon Vegetable Oil
1 ½ Cups Gourmet Classic mulled cider Sparkling Apple Cider
1/2 Teaspoon of cinnamon
Salt And Black Pepper (To Taste)
In saucepan over medium heat, simmer broth until reduced to 1 1/2 cups; set aside.
Peel, core and cut each apple into 12 wedges.
Place duckling breasts skin side down in cold heavy non-stick skillet large enough to hold them comfortably in one layer.
Cook over medium heat and about 8 minutes until skin is golden brown and crisp. Remove each breast as it becomes golden.
Pour off rendering. (You will save this skillet for later use to make cider apples; so, set aside after you transfer the breasts.)
Transfer breasts to baking dish, skin side down, and place in oven for 6 minutes. Turn and complete cooking: 2 minutes for rare, 4 minutes for medium-rare and 6 minutes for medium.
Place on cutting board and let rest 5 minutes before slicing.
In large skillet over medium heat, melt 1 tablespoon of the butter with oil until butter foams.
Add apples; cook about 8 minutes, stirring occasionally, until apples are golden-brown and tender with a little crunch but not mushy.
Season with salt and pepper; set aside.
Add honey to skillet duck breasts were cooked in with cider apples
Heat, stirring to dissolve browned duck juices in pan, about 3 minutes or until honey darkens slightly.
Carefully pour in cider and simmer until syrupy.
Add chicken broth, remaining butter and thyme; simmer until sauce thickens slightly (there will be about 3/4 cup).
Add apples and heat gently in sauce; keep warm over low heat.
Plate to your liking. Half a breast is just enough for one person. Spoon sauce and apples over duck, dividing it evenly.
Nutrition Information Nutrition Information Per Serving: 410 calories; 16 g fat; 157 mg cholesterol; 452 mg sodium; 31 g carbohydrate; 1.7 g fibre; 37 g protein