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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Ingredients35 m servings 267 cals
Original recipe yields 4 servings
- 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.
- 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.
- Serve duck breasts with Calvados sauce.
- Cook's Note:
- Do not add the Calvados near a flame or it might ignite.
Per Serving: 267 calories; 13 g fat; 19.1 g carbohydrates; 19.5 g protein; 117 mg cholesterol; 97 mg sodium. Full nutrition