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733SubDucker
01-16-2008, 08:59 AM
APRICOT GLAZED PUDDLERS

6 10 skinless duck breast filets (or substitute 3-5 goose breast halves cut in two on the bias)
2 tbsp light olive oil
2 medium shallots finely chopped (or substitute 4 cloves garlic minced)
1 tbsp garlic salt
1 tsp thyme (dry)
1 tsp basil (dry)
4 tbsp apricot preserves (heaping)
1 oz Grand Marnier
2 tbsp soy sauce
cup orange juice
cup apple juice
sweet onion diced
1 tsp cayenne pepper (dry)

Combine preserves, orange liquor, soy sauce, orange juice, apple juice, onion, and cayenne pepper in a medium sauce pan. Bring to a simmer allowing onion to cook and ingredients to meld, 10 minutes. Strain glaze mixture and return to heat. Allow to reduce by half and remove from heat.

Meanwhile, bring shallots and oil to high temperature. Season duck breasts with garlic salt, thyme, and basil. Place breast presentation side down in pan and season other side. Over medium-high heat sear duck breasts on both sides, 8 minutes per side. Apply glaze with a silicone brush, turn once and reapply glaze. Cook to medium rare or medium.

Pour remaining glaze over cooked breasts and garish with a fresh apricot halved.:rof:

DUCKDIGGLER
01-16-2008, 02:01 PM
Oh man Court....that sounds damn fine!:TT:

733SubDucker
01-17-2008, 08:26 AM
I didn't get this size by accident!:VC: :rf:



Hope you like it!:TT:

BandCollector
01-29-2008, 01:17 PM
I didn't get this size by accident!:VC: :rf::TT:


LOL Sounds great, I will definately give this one a try!

Thanks, John

walleye killer
01-29-2008, 05:33 PM
Will definitely be trying this one out soon. Thanks for the recipe!