Name: Pan- Grilled Duck Breast with Chanterelles, Dried Apricots, and Almonds
Yield: Serves 2
Ingredients: ½ pound fresh small chanterelles; 1 large shallot, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon minced fresh chives; ⅓ cup diced dried apricots (about 5); 1 cup rich chicken stock; 2 tablespoons butter; ½ teaspoon freshly ground pepper; 1 boneless duck breast (about 1 pound), Moulard or Muscovy (see Note); Coarse salt; 15 whole blanched almonds

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

This easy-to-make, slow-cooked duck breast dish pairs beautifully with a garnish of apricot-colored chanterelles and aromatic dried apricots and almonds.

Ingredients

½ pound fresh small chanterelles
1 boneless duck breast (about 1 pound), Moulard or Muscovy (see Note)

Method

Early in the day, clean the chanterelles. (The fresher the chanterelles, the easier they are to clean.) Drop the chanterelles into boiling salted water for 2 to 3 seconds; scoop out and dip into cold water to stop the cooking. Drain in a colander. Use paper towels to remove any dirt. Wrap in paper towels and refrigerate.
About 1 hour before serving, remove the duc

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of