Apricot Glazed Duck Breasts with Caramelized Apples

Total Time:
40 min
20 min
20 min

8 servings

  • Apricot Glaze:
  • 1/2 cup apricot jam
  • 2 tablespoons brandy
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • Duck:
  • 4 boneless duck breasts
  • 1 tablespoon Emeril's Original Essence, recipe follows
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup very thinly sliced yellow onions
  • 2 teaspoons light brown sugar
  • 3 Braeburn or Gala apples, cored and cut into eighths
  • 1/4 cup Calvados or apple cider
  • 2 teaspoons chopped fresh thyme
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.

  • Score the fat on the duck breasts, making a diamond pattern. Season the duck on all sides with the Essence, 1 teaspoon of salt, and 1/4 tesapoon of the pepper. To a hot saute pan, add duck, skin side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn the duck over and brush with the apricot glaze, cook another 5 minutes, for medium-rare.

  • Meanwhile, in a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add the sugar and cook until melted. Add the apples, remaining 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper, and cook until caramelized, about 10 to 12 minutes. Add the Calvados and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.

  • Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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