Roasted Apples and Duck
Welcome to a taste of Russia! Duck and apples are a staple in Russian cuisine and why wouldn't they be? A gourmet meal made in under an hour with such savoury flavours will not soon be forgotten by family and dinner guest alike.
Chef Tip: Cooking time: 17 Prep time: 15
Variety Tip: *This recipe is best prepared using 2-4 Gala, Idared, Ambrosia or Honeycrisp apples
|1 lb||duck breasts, approx. 2 breasts||(500 g)|
|1/2 tsp||each salt and pepper||(2 mL)|
|1||small onion, diced|
|2 cups||diced Ontario apples*||(500 mL)|
|1/4 tsp||each salt and pepper||(1 mL)|
|1/4 tsp||dried thyme||(1 mL)|
|1/4 tsp||dried rosemary||(1mL)|
|1 tbsp||red wine||(15 mL)|
Duck: Pat duck breasts dry using paper towel. Using a sharp knife, make long diagonal cuts along the skin of the duck breasts every half-inch. The cuts should cut all the way through the duck skin but not cut the meat. Mix salt and pepper together in a small bowl and sprinkle on both sides of the two duck breasts.
Starting in a cold skillet, add the duck breasts to the pan skin side down. Gradually turn up heat every two minutes until you get to medium-high heat. Using this method, cook for 8 minutes without moving. Once the skin is properly seared and crispy, the duck breasts will easily release from the pan. Turn the duck over and cook for another minute browning all sides of the duck breast. Set aside duck breasts on a plate and pour duck fat into a bowl.
Apples: Return the skillet back to the stove and place on medium-high heat. Add 1 tbsp of the reserved duck fat. Stir in onions, apples, salt, pepper, thyme and rosemary. Cook stirring occasionally for 5 minutes. Pour in red wine and stir; cook for 30 seconds. Place the duck breast on top of the apples in the skillet, skin side up, and bake at 400°F (200°C) for 8 minutes. Once out of the oven, let duck rest for 10 minutes, slice and serve.