Duck Breasts with Peaches and Tarragon
If ripe fresh apricots are available, you can use them instead of peaches.
Ingredients
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2 2 1-pound boneless duck breasts
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Kosher salt and freshly ground black pepper
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1 tablespoon unsalted butter
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2 medium shallots, thinly sliced (1/2 cup)
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6 tablespoons dry white wine or dry vermouth
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6 tablespoons lower-salt chicken broth
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3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick
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1 tablespoon chopped fresh tarragon leaves
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2 teaspoons mild honey, such as clover honey
Directions
1.
Heat the oven to 425 degrees F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.
Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes. Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130 degrees to 135 degrees F for medium rare, 8 to 9 minutes.
3.
Transfer the duck to a cutting board. Discard all but 1 tablespoon fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until the sauce is bubbling, 1 minute.
4.
Slice the duck and serve with the fruit sauce.
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Recommended Recipe:
Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce
You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.
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