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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Duck w/Apples & Maple

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

2 Tablespoons vegetable oil
One 2 pound duck breast, cut into 2 halves
2 tart cooking apples (such as McIntosh or Cortland), peeled, cored, and cut into
1/8" slices
3 large shallots, minced
1 bay leaf
1 teaspoon fresh thyme
Salt and pepper to taste
1/2 cup apple-cider vinegar
1-1/2 cups gf chicken stock
1/2 cup pure maple syrup (or less, if a less sweetness is desired)
1 Tablespoon unsalted butter

Directions

Heat vegetable oil in a heavy, 10" skillet over moderately high heat until hot but not smoking. Add breast halves and quickly brown on both sides, about 5 minutes total.

Remove breast halves to a plate and set aside.

Stir in apples, shallots, bay leaf, thyme, salt and pepper and cook, stirring, for about 3 minutes, or until slightly browned. Increase heat to high, stir in vinegar, and cook until mixture is almost dry, about
3 minutes.

Add gf stock and maple syrup and bring to a boil. Reduce heat, bring liquid to a bare simmer, and add breast halves and any accumulated juices.
Braise breast halves slowly for about 10 to 12 minutes, turning once with tongs, until medium rare.

Remove breast halves and apples (using a slotted spoon) to plates and keep warm separately. Discard bay leaf.

Over very high heat reduce sauce until slightly thickened, about 10 minutes. Whisk in butter; season with salt and pepper.

Holding your knife at a 45 degree angle to the cutting board, slice breast halves crosswise into 16 pieces. Place apples on
4 serving plates, and top with breast slices fanned over apples. Top with sauce and serve immediately.

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