01-23-2007, 05:37 AM
1/2 cup apricot jam
2 tbl brandy
2 tbl water
1 tbl honey
1/2 tsp salt
1/8 tsp cayenne
DUCK
4 x boneless duck breasts
1 tbl Emeril's Original Essence see * Note
4 tbl unsalted butter
1/2 cup very thinly-sliced yellow onions
2 tsp light brown sugar
5 x Braeburn or Gala apples cored, and
cut into eighths
2 x garlic cloves peeled, halved
1 1/2 tsp salt
3/4 tsp freshly-ground black pepper
1/4 cup Calvados or apple cider
2 tsp chopped fresh thyme
To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.
Score the fat on the duck breasts, making a diamond pattern. Season the duck on all sides with the Essence. To a hot saute pan, add duck, skin-side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn the duck over and brush with the apricot glaze, cook another 5 minutes, for medium-rare.
Meanwhile, in a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add the sugar and cook until melted. Add the apples, teaspoon of salt, black pepper, and cook until caramelized, about 10 to 12 minutes. Add the Calvados and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.
Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.
This recipe yields 8 servings.
2 tbl brandy
2 tbl water
1 tbl honey
1/2 tsp salt
1/8 tsp cayenne
DUCK
4 x boneless duck breasts
1 tbl Emeril's Original Essence see * Note
4 tbl unsalted butter
1/2 cup very thinly-sliced yellow onions
2 tsp light brown sugar
5 x Braeburn or Gala apples cored, and
cut into eighths
2 x garlic cloves peeled, halved
1 1/2 tsp salt
3/4 tsp freshly-ground black pepper
1/4 cup Calvados or apple cider
2 tsp chopped fresh thyme
To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.
Score the fat on the duck breasts, making a diamond pattern. Season the duck on all sides with the Essence. To a hot saute pan, add duck, skin-side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn the duck over and brush with the apricot glaze, cook another 5 minutes, for medium-rare.
Meanwhile, in a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add the sugar and cook until melted. Add the apples, teaspoon of salt, black pepper, and cook until caramelized, about 10 to 12 minutes. Add the Calvados and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.
Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.
This recipe yields 8 servings.