Apricot Brandied Duck Recipe

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Apricot Brandied Duck

The earthy sweetness of roasted winter vegetables complements this piquant dish. Try turnips, rutabaga, sweet potatoes, carrots, and parsnips; garnish with dried apricots.

Ingredients

4-White Pekin Boneless, Skinless Duck Breasts

Non-stick Cooking Spray, as needed

Freshly Ground Pepper, as needed

1-11.5 ounce can Apricot Nectar

1/4 cup brown sugar

2 tbsp Brandy (Apricot is preferred)

1/4 tsp Cinnamon

1 Tbsp Cornstarch

2 Tbsp Water

1.5 cups Sweet Potatoes (peeled, cut into 1/4" slices)

Method

Spray both sides of duck breasts with non-stick cooking spray; add pepper.
Heat large skillet over medium high heat, add duck and cook 2 to 3 minutes per side or until lightly browned. Remove meat and set aside.
Place apricot nectar, brown sugar, brandy, and cinnamon in pan to deglaze. Bring to a gentle boil.
Mix cornstarch with water to form a slurry. Add to pan and stir. Allow to thicken.
Add sweet potatoes and reduce heat to low.
Add duck breasts and cook 15 to 20 minutes to desired doneness. Potatoes should be tender.
Enjoy!

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