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Duck Breast With Spiced Apple And Dried Cherries
- 2 Granny Smith apples, peeled, cored and sliced into thin wedges
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- 2/3 cup dried cherries
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- pinch cayenne pepper
- 2 tablespoons butter, chilled
- 6 –8 duck breast half fillets, skin removed
- *** salt and freshly ground black pepper
- 2 tablespoons olive oil
If you can’t find dried cherries in your market, substitute any dried berries (most stores carry “Craisins” – a sweetened cranberry) or even raisins. This preparation also works wonderfully with pork, upland game or antlered game. 4 servings
Place the apples into a medium saucepan with 3/4 cup water, brown sugar and lemon juice. Bring to a boil and then reduce heat and simmer until apples are just tender, about 10 minutes. Add cherries and simmer another 5 minutes. Drain liquid and stir in cinnamon, coriander, cayenne pepper and butter. Keep warm, but just warm. If sauce becomes too cool and congeals, heat over very low heat while stirring until warm, but not hot.
Season duck breasts with salt and pepper. Heat oil in a large skillet over medium-high heat and brown ducks breasts evenly on both sides until medium-rare. Spoon apple mixture onto each plate and top with duck breasts.
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