Duck Breast with Pink Raisins & Apricots

Name: Duck Breast with Pink Raisins & Apricots
Yield: Serves 4
Cuisine: French
Ingredients: ⅔ cup (100 g) yellow raisins; 3½ oz (100 g) dried apricots; 4 duck breasts; salt and freshly ground black pepper; 1 small cooked beet, peeled and cubed; ½ cup plus 2 tbsp (150 ml) ruby Port; 1 tbsp fennel seed; 1 tbsp prepared mustard; salt and freshly ground black pepper; 2 to 3 tbsp raspberry vinegar; 7 tbsp (100 g) cold butter, cut into chunks, plus more for the pan

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

This is one of those handy recipes for when you expect many guests. You can prepare the sauce and puree in advance, and you’ll only have to heat it before you serve dinner. The duck breast will be done in a snap. You’ll let it rest under aluminum foil while you eat your starters and only then will you cut the meat.

Ingredients

⅔ cup (100 g) yellow raisins
3½ oz (100

Europe
France
Main course
Starter
Dinner
Mediterranean
Gluten-free
Winter

Method

Combine the dried fruits, the beet, and the Port and let them sit overnight.

Score a diamond pattern in the skin of the duck breasts and sprinkle both sides with salt and pepper.

Let the meat come to room temperature.

Drain the dried fruits, reserving the liquid and discarding the beet. Strain the marinade into a saucepan.

Heat the marinade with the raspberry vin