Updated: 12/01/2013 12:07 PM
Created: 12/01/2013 9:15 AM WNYT.com
By: Amy Adamchick
Pan Roasted Maple Leaf Farms Duck Breast with Brandied Apricot Sauce
From Chef Dale Miller, CMC, WGMC, AAC of Master Chef Consulting Group, LLC
6 – (8oz). Maple Leaf Farms Boneless Duck Breast
For the Duck Breast:
1. If frozen, thaw the duck breast in your refrigerator overnight, or if needed immediately place the packaged breast in a bowl and place it in your sink. Run a slow stream of cold water over the breast until it is thawed. Remove the breast from the package and pat it dry with a paper towel.
2. Score the fatty skin of the duck breast in a crosshatch pattern, allowing approximately 1/8 to 1/4 inch between each score. Be careful not to cut through the fat to the meat, as it will dry the meat out during the cooking process.
3. Season the duck breast with salt and pepper.
4. Preheat your oven to around 400 degrees F.
5. Over medium-low heat in a pre-heated non-stick pan, place the skin side of the breast down for around 10 minutes. This will render the fat from the skin.
6. Flip the breast in the skillet and cook the other side, for about 1 to 2 minutes. Flip the breast over again, so it is skin side down. Place the entire skillet in the oven for about 3 to 5 minutes.
7. For medium rare, the internal temperature should be 135 to 140 degrees F, which is preferred. For medium well, the internal temperature should be155 degrees F.
8. Place the duck breast on a cutting board and allow it to rest for about 5 minutes before slicing and serving.
For the Brandied Apricot Sauce Yield: About 1 ½ Cups ~ (Use about 1 ½ oz.to 2 oz. of sauce per person)
1 Tbsp. Butter
2 Tbsp. Shallots, minced
1/3 C. Brandy
1 C. Orange Juice
2/3 C. Apricot Preserves
1 C. Veal Demi-Glace or Brown Sauce
1 Tbsp. Balsamic Vinegar (preferably white Balsamic)
1 Tbsp. Fresh Thyme, chopped
Pinch of Salt
Pepper to Taste
1. In a small saucepan on medium high heat, add the butter and heat until melted and sizzling. Add the shallot and cook until tender and slightly colored.
2. Taking the pan away from the heat, add the brandy, orange juice, apricot preserves, demi-glace and vinegar.
3. Return to the heat and let the sauce reduce on medium low heat for several minutes. Add the thyme and continue to reduce until the sauce coats the back of a spoon. Season the sauce to taste with salt and pepper.
4. Keep warm until needed and if the sauce thickens too much, just add a small amount of water or stock to achieve proper consistency.
Dale will be one of the chefs featured during The Albany Wine and Dine for the Arts Festival January 16th-18th.