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SAUTEED BREAST OF DUCK WITH PEPPERED APRICOTS AND WILTED WATERCRESS
Serves
Four
2 skin-on boneless
duck breasts – 6-8 ozs each
2 each (3 oz) fresh
apricots, slightly firm cut in half, pit removed, each half cut in four
slices, toss with 1T olive oil, salt and pepper and sear in a very hot
non-stick pan for about 15 seconds per side to get a little color on
them. Remove to plate and cool.
1T extra virgin
olive oil
4T sugar
3T water
2T red wine vinegar
2T fresh squeezed
lemon juice
1 cup veal stock or
substitute 1 cup beef broth with 1 ˝ T tomato paste mixed in
Kosher salt and
fresh ground black pepper to taste
1 bunch watercress,
cut off bottom thicker stem about one inch up, clean and dry
Method:
In a sauce pan place sugar and water. Mix to dissolve sugar and bring
up to a boil. Cook sugar until sugar starts to caramelize. Let it get
a very dark almost vermillion color, but not black. Immediately but
carefully add red wine vinegar and lemon juice. Bring back to a boil.
Add veal stock. Reduce by half or down to approximately four ounces.
Season with salt and pepper to taste - I like to add at least a quarter
to half teaspoon of fresh ground pepper to get a nice, sharp peppery
taste. Strain sauce through fine strainer and add apricots to sauce
while sauce is still hot. Cover and let apricots steep. Place a medium
size sauté pan over medium heat. When pan is hot, toss duck breasts
with one tablespoon olive oil and season with salt and pepper. Place in
pan skin side down and sauté without moving duck breast for 6-8 minutes
until skin is nice and golden brown and rendered of a good amount of its
fat. Turn over duck breasts and cook another 2-4 minutes to desired
doneness - I like medium rare to medium. Remove from pan. Pour out all
but one tablespoon of fat. Season watercress lightly with salt and
pepper and quickly sauté in pan to lightly wilt about 30 seconds.
Immediately place watercress on two plates. Place duck breast on top of
watercress. Take apricots out of sauce and place on duck breasts. Heat
sauce back up, adjust seasoning if necessary and reduce to adjust
consistency if necessary. Divide over duck breasts and serve.
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Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
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Coquette
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Harlequin Bakery
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