Oven‑Roasted Duck Breast with Apricots
Oven‑roasted duck breast with apricots is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g apricots
- 2 large duck breast fillets (ready to cook, 350 g each)
- Salt
- Pepper (freshly ground)
- 4 tbsp apricot jam
- 1 tbsp Hazelnuts
- 1 tbsp peeled pistachios
Instructions
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1.
Boil the apricots, cool them, peel, halve and remove the pits.
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2.
Preheat the oven to 100 °C with top and bottom heat.
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3.
Wash the duck breasts, pat dry, season with salt and pepper, then sear in a hot pan without added fat on the skin side until golden brown. Remove; place one breast skin‑down on a baking tray, arrange apricots over it, then lay the second breast skin‑up on top. Tie the bundle securely with kitchen twine and roast in the preheated oven for 35–40 minutes to medium‑rare. Warm the jam and occasionally drizzle it over the duck.
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4.
Meanwhile lightly toast the nuts and pistachios in a dry pan, remove, cool, then roughly chop. Take the duck out of the oven, untie the twine, sprinkle with the chopped nuts and serve.
