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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Duck Breasts with Peaches and Tarragon

by Bruce Weinstein, Mark Scarbrough

read reviews (1)

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

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duck kosher salt black peppercorns more more

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.

Serving Suggestions

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

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

photo: Scott Phillips

From Fine Cooking 99 , pp. 87

May 6, 2009