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4.8 from 72 votes

Duck Breast with Apples

This is a simple preparation that works just fine with domestic duck. I like to serve this as-is on the plate because it's pretty, but you can serve it alongside wild rice, mashed or roasted potatoes, or even just some good crusty bread. A simple green salad is a good vegetable here.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 people
Calories: 319 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 pounds duck breasts
  • 1 tablespoon duck fat or butter
  • 2 apples, such as Jonagold or Fuji
  • 1 lemon
  • kosher salt
  • 1 tablespoon brown sugar or maple sugar
  • A pinch of cayenne pepper
  • 1/2 cup apple cider, hard or sweet
  • 2 tablespoons finely chopped mint
  • Nice salt, to finish

Instructions

    Cup of Yum
  1. Take the duck breasts out of the fridge and salt lightly. Let sit at room temperature for 25 minutes.
  2. Squeeze the lemon juice into a bowl of water. Slice the apples into quarter moons of about 1/4 inch thick. Do not peel. Drop each slice into the lemon juice and make sure all sides are coated to avoid browning.
  3. Heat a large saute pan over high heat for 1 to 2 minutes. Add the duck fat or butter and swirl to coat the pan. Place the duck breasts skin side down, turn the heat to medium and cook for 5 to 8 minutes, until golden brown. Turn over and cook for another 2 to 4 minutes, depending on how you like your duck. Remove the duck breasts and tent loosely with foil. Let them rest while you make the sauce.
  4. Spoon off all but about 3 tablespoons of fat. Cook the apples over medium-high heat; do not crowd them. Brown the apples lightly on both sides. When you flip them, sprinkle the brown sugar over everything and swirl to combine while the apples continue to cook for 1 to 2 minutes. Pour the cider in the pan and put the heat up as high as it will go. Sprinkle a pinch of salt and the cayenne into the pan and boil this furiously until it cooks down by two-thirds.
  5. Slice the duck breast pieces roughly the same width as the apples. To make the dish, make a rosette of alternating duck breast and apple in the center of the plate. Spoon a small amount of the reduced cider on each piece of duck, then one more spoonful in the center of the rosette. Sprinkle with the fresh mint and the salt. Serve at once.

Notes

  • Whatever apple you use, make sure it's a firm cooking apple. 

Nutrition Information

Calories 319kcal (16%) Carbohydrates 22g (7%) Protein 34g (68%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 134mg (45%) Sodium 101mg (4%) Potassium 635mg (18%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 245IU (5%) Vitamin C 30mg (33%) Calcium 24mg (2%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 22g 7%
Protein 34g 68%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 134mg 45%
Sodium 101mg 4%
Potassium 635mg 14%
Fiber 3g 12%
Sugar 16g 32%
Vitamin A 245IU 5%
Vitamin C 30mg 33%
Calcium 24mg 2%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.