Breast of duck with glazed apples and ginger

Yield: 4 Servings

Measure Ingredient
2 \N Granny Smith or tart cooking, apples, coredand sl
2 tablespoons Melted margarine
1 tablespoon Packed dark brown sugar
1 \N Shallot; finely chopped
1 teaspoon Minced fresh ginger root
2 \N Boneless duck breasts; about
10 ounces Each
½ cup White wine
½ cup Plum sauce (found in Chinese, food section)
\N 4 servings.

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 ¼" thick slices lengthwise. Arrange on serving platter surrounded by apple slices. Pour sauce over duck. Makes NOTE: Substitute 1 pound boneless chicken breasts, if duck is not available.

From The Cookie Lady's Files

Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997

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