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Magrets de Canard aux Pommes (Duck Breasts with Calvados Apple Sauce)

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"Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. I just made this recipe tonight and it was so good... I had my husband's seal of approval who could not wait to eat it while I was taking the picture. The sweet and sour taste is very nice. I think I'll do it again for Christmas."
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Ingredients

35 m servings 267
Original recipe yields 4 servings

Directions

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  1. Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
  2. Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
  3. Serve duck breasts with Calvados sauce.

Footnotes

  • Cook's Note:
  • Do not add the Calvados near a flame or it might ignite.

Nutrition Facts


Per Serving: 267 calories; 13 19.1 19.5 117 97 Full nutrition

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