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Recipe

Duck Breasts with Peaches and Tarragon

Scott Phillips

Servings: four.

This elegant meal is shockingly simple to make. If fresh, ripe apricots are available, you can use them instead of peaches.

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 140
      Sodium (mg): 300
      Carbohydrates (g): 17
      Fiber (g): 2
      Protein (g): 25

Preparation

  • 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.

Add a side of  Green Beans with Goat Cheese and Walnuts for a complete meal.

Reviews

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Reviews

  • lazarwolf | 10/27/2015

    I used mint instead of tarragon and it was delicious. Fabulous recipe - thank you

  • cejh | 05/26/2009

    This is a gorgeous rendition, easy and as good as eating out!

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