Seared Duck Breasts with Apricots and Savory

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Duck doesn’t make it into the dinner rotation on a regular basis. Duck confit and a whole roasted bird are impressive and delish but labor intensive and time consuming.

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This seared duck breast on the other hand can come together in less than 30 minutes.

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I love duck and fruit! Sub the apricots for another stone fruit or even orange segments! Savory is lovely if you can get a hold of it but rosemary will work just as well

Seared Duck Breasts with Apricots and Savory

  • 4 small or 3 large duck breasts, skin scored and seasoned with salt and pepper
  • 8 apricots, pitted and cut into 8 slices
  • 1/2 cup chicken stock
  • 2 sprigs savory (if savory is not available, use 1 sprig of rosemary)
  • 1 Tbsp honey
  • 1 Tbsp butter, optional

Place the duck breasts, skin side down on a cool heavy bottomed pan. Turn the heat on to medium and allow the gradual heat to render the fat and crisp the skin. Once the skin a beautiful medium brown, flip the breasts and continue to cook until the internal temperature reached 130°F. Remove from heat and allow the duck to rest.

Discard all but 1 Tbsp of fat from the pan. Add the apricots and savory and brown ever so slightly. Pour in the chicken stock, honey and reduce the sauce until slightly thickened. Remove from heat and add the butter, whisking to emulsify.

Slice the duck on a diagonal, arrange on a serving dish and top with apricot and sauce.

One Comment

  1. My go to fruit for duck magret is cherries (or for a super cheat, pomegranate molasses), but I will give apricots a try. Great idea!

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