Rosemary-Rubbed Duck Breast with Caramelized Apricots

Rosemary-Rubbed Duck Breast with Caramelized Apricots
Photo by Becky Luigart-Stayner


  • 5 apricots, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 3 tablespoons chopped fresh rosemary
  • ½ cup champagne or white wine vinegar
  • + 2 more ingredients
    • 2 (3/4-pound) duck breasts, skinned and halved
    • ½ cup granulated sugar

Combine the first 4 ingredients. Rub the rosemary mixture over duck. Cover and chill 2 hours. Rinse duck with cold water; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add duck, and cook for 5 minutes on each side or until done. Remove from pan; let stand for 10 minutes. Co...

View full recipe at My Recipes


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