Pan- Grilled Duck Breast with Chanterelles, Dried Apricots, and Almonds


Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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.
  2. About 1 hour before serving, remove the duc