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Magrets aux Abricots



PARIS, 15 JUNE 2015
— Cyberchef's Philippe Broad recommends this succulent French recipe for breasts of duck.

Serves 4

4 x 5 to 6 oz. breasts of duck, unskinned
3 to 4 apricots per person, depending on size
1 tbsp. sherry vinegar
1 oz. melted butter
1 tbsp. pink or green peppercorns
pepper from the mill


  1. Wash and halve the apricots and discard the stones. Place them in a large oven tray and drizzle with the vinegar and melted butter.
  1. Place the tray in the oven so that it is directly below the oven grill on which you will grill (or broil) the duck breasts, and set the oven to preheat at maximum temperature.
  1. Once the oven is hot, light the grill of the oven and grill (or broil) the duck breasts, skin facing the heat, for about 20 minutes. Care should be taken to ensure that the juices from the meat fall directly on to the apricots in the dish beneath. It is traditional to serve these duck "steaks" pink, but if you prefer your duck well done, cook for a little longer.

Serving suggestion

Slice the duck breasts on the diagonal and season with salt and pepper. Garnish the apricots with the pink or green peppercorns, and serve immediately.

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