Braised Duck with a Sweet Apple Pan Sauce

Poultry dinner alternative (serves 2):
2 duck leg quarters
olive oil
1 Granny Smith apple-sliced thin
1/4 cup white wine
1 1/2 cups chicken stock
3 sprigs of thyme-leaves only
zest from one orange
zest from 1/2 lemon
1 T butter
salt-to taste
pepper-to taste
1. Season duck and brown on both sides in olive oil; remove from pan.
2. Add apples to pan and brown.
3. De-glaze pan with white wine and reduce.
4. Add chicken stock, duck, thyme leaves, lemon and orange zest to pan and place in 375F oven until duck reaches internal temperature of 165F; remove duck from pan.
5. Place pan on stove top and reduce sauce by 1/2; finish with butter and serve over duck; sprinkle with remaining lemon and orange zest.

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