Apricot-Glazed Roast Duck With Caramelized Apples

Recipe Ingredients

		Apricot Glaze
1/2 cup	118ml	Apricot jam
2 tablespoons	30ml	Brandy
2 tablespoons	30ml	Water
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
		Duck
4		Boneless duck breasts
1 tablespoon	15ml	Emeril's Original Essence - see * Note
4 tablespoons	60ml	Unsalted butter
1/2 cup	31g / 1.1oz	Very thinly-sliced yellow onions
2 teaspoons	10ml	Light brown sugar
5		Braeburn or Gala apples - cored, and cut into eighths
2		Garlic cloves - peeled, halved
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1/4 cup	59ml	Calvados or apple cider
2 teaspoons	10ml	Chopped fresh thyme

Recipe Instructions

To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.

Score the fat on the duck breasts, making a diamond pattern. Season the duck on all sides with the Essence. To a hot saute pan, add duck, skin-side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn the duck over and brush with the apricot glaze, cook another 5 minutes, for medium-rare.

Meanwhile, in a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add the sugar and cook until melted. Add the apples, teaspoon of salt, black pepper, and cook until caramelized, about 10 to 12 minutes. Add the Calvados and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.

Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E38) - from the TV FOOD - NETWORK"

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