Thursday, September 2, 2010

Duck Breast with Peaches and Tarragon!

This recipe was emailed to me by a good friend of mine, she dicovered this great site called :, I have been exploring the website and you can get recipes from chefs all over the world and you can also upload your recipes and share them with the rest of the world, and guess what it is free!!

2 1-lb. boneless duck breasts
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
2 medium shallots, thinly sliced (1/2 cup)
6 Tbs. dry white wine or dry vermouth
6 Tbs. lower-salt chicken broth
3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick
1 Tbs. chopped fresh tarragon leaves
2 tsp. mild honey, such as clover honey


Heat the oven to 425°F.
Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes.
Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.
Transfer the duck to a cutting board.
Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.
Slice the duck and serve with the fruit sauce.

Voila! Easy and delicious! Hope you enjoy it!

Love, V

1 comment:

  1. This really sounds delicious. I love the peach and duck combination that you have used here. I hope you have a wonderful weekend. Blessings...Mary