Breast of Duck with Glazed Apples and Ginger

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Breast of Duck with Glazed Apples and Ginger Ingredients

2 Granny Smith or tart	2 Boneless duck breasts; about
2 tb Melted margarine	10 oz Each
1 tb Packed dark brown sugar	1/2 c White wine
1 Shallot; finely chopped	1/2 c Plum sauce (found in
1 ts Minced fresh ginger root

Instructions for Breast of Duck with Glazed Apples and Ginger

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 wont 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. Makes 4 servings. NOTE: Substitute 1 pound boneless chicken breasts, if duck is not available. From The Cookie Ladys Files Posted to MC-Recipe Digest V1 #813 by Nancy Berry on Sep 28, 1997

Main Ingredient: ApplesCuisine: Uncategorized

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