Duck Breasts with Peaches and Tarragon

Photo by Scott Phillips
Ingredients
- 2 tsp. mild honey, such as clover honey
- 3 medium peaches (or 6 medium apricots), pitted and sliced ½ inch thick
- 1 Tbs. chopped fresh tarragon leaves
- 6 Tbs. dry white wine or dry vermouth
- 6 Tbs. lower-salt chicken broth
- 2 1-lb. boneless duck breasts
- 2 medium shallots, thinly sliced (½ cup)
- + 2 more ingredients
-
- Kosher salt and freshly ground black pepper
- 1 Tbs. unsalted butter
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 pu...
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