Breast of Duck With Glazed Apples And Ginger

Ingredients:

  • 2 granny smith or tart cooking, apples
  • 2 Tbsp melted margarine
  • 1 Tbsp packed dark brown sugar
  • 1 shallot; finely chopped
  • 1 tsp minced fresh ginger root
  • 2 boneless duck breasts; about
  • 10 oz. each
  • 1/2 cup white wine
  • 1/2 cup plum sauce (found in chinese, food; section)

Preparation:

In a 4 cup measure, combine apples, margarine and brown sugar. Cover with vented plastic wrap. Microwave on high for 4 minutes; remove apples with a slotted spoon to a plate.

Add shallot and ginger to drippings; cover again and set aside. Leave skin on duck breasts and place them,skin side up, in a glass pie plate. Cover with heavy plastic wrap, so that the fat won't splatter as it heats during cooking.

Microwave on 70% (medium high) for 7 to 8 minutes; set aside. To cook reserved shallot mixture, microwave on high for 3 minutes. Add wine; do not cover. Microwave on high 3 to 4 minutes or until liquid reduces by half. Add plum sauce; set aside. Discard duck skin and slice duck breast into 1/4" thick slices lengthwise. Arrange on serving platter surrounded by apple slices. Pour sauce over duck.

NOTE: Substitute 1 lbs boneless chicken breasts, if duck is not available.

Servings: 4 Print This Page
duck 1
duck 2