Duck Breasts with Peaches and Tarragon

Duck Breasts with Peaches and Tarragon
Photo by Scott Phillips


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

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...

View full recipe at Fine Cooking


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