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Duck breasts in Apple Cider Cream sauce

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Duck breasts in Apple Cider Cream sauce
This one takes some time, but it is an excellent dish. I just used this on woodcock this weekend.

Make an apple cider reduction from one pint by bringing it to a slow boil and then reducing the heat down to avoid burning the concentrating sugar content as you drive off the water content. Reduce the volume by 5/6 to get your end product. I do this from a quart and save the excess. Add 1-2 tbsps. of maple syrup prior folding this into your cream sauce.

One strip thick sliced bacon per pair of duck breasts.

Melt 1/4 cup of butter in a searing skillet. Coat each duck breast in flour, after covering them with a rub of white pepper, cayenne, and black pepper in a ratio to your taste. Seat breasts on medium-high heat and remove to a plate to rest with the butter and pan drippings. Add diced bacon and cook until all the fat is rendered-out; pour off fat. Add butter and 1/2 cup diced onions and cook until onions begin to carmelize. Reduce heat and add one pint of heavy cream as well as the resting duck breasts. Add the apple cider reduction w/ maple syrup to your cream sauce base; cook on medium low for two to three minutes. Duck should still be medium rare in the center when served.

Serve with your choice of starch. We prefer long grain and wild rice with an additional dollop of wild rice to get a 50:50 mix. Serve with oven roasted grape tomatoes cooked in Italian seasoning (1tsp.) and 1/4 C. of olive oil cooked at 375F until done.