Duck Breasts with Peaches and Tarragon
Heat the oven to 425°F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes. Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.
Transfer the duck to a cutting board. Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.
Slice the duck and serve with the fruit sauce.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 18 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.7mg | 1 % | |
Potassium 51.3mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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