APRICOT GLAZED DUCK BREASTS WITH CARAMELIZED APPLES

APRICOT GLAZED DUCK BREASTS WITH CARAMELIZED APPLES image

Number Of Ingredients 29

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Apricot Glaze:
1/2 cup apricot jam
2 tablespoons brandy
2 tablespoons water
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne
Duck:
4 boneless duck breasts
1 tablespoon Emeril's Original Essence, recipe follows
1 1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup very thinly sliced yellow onions
2 teaspoons light brown sugar
3 Braeburn or Gala apples, cored and cut into eighths
1/4 cup Calvados or apple cider
2 teaspoons chopped fresh thyme
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Steps:

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, 1 teaspoon of salt, and 1/4 tesapoon of the pepper. 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, remaining 1/2 teaspoon of the salt, and 1/2 teaspoon of the 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.