{"id":145,"date":"2017-10-16T13:03:00","date_gmt":"2017-10-16T13:03:00","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=145"},"modified":"2017-10-19T12:02:46","modified_gmt":"2017-10-19T12:02:46","slug":"145","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/10\/16\/145\/","title":{"rendered":"Duck Breast with Apples"},"content":{"rendered":"
This is a dish called \u201cDucks in the Orchard\u201d that\u00a0invented for the Duck Off<\/a><\/strong>, a friendly cooking competition I had with the head chef at Sacramento\u2019s Grange restaurant, Michael Tuohy. I wanted to combine duck with apples \u2014 a classic combination \u2014 in a new way, and I wanted to serve the judges some duck breast, which I thought they\u2019d want; after all, breasts are the most accessible part of the bird.<\/div>\n
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Duck Breast with Apples<\/div>\n
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Prep Time<\/div>\n
25<\/span> mins<\/span><\/div>\n<\/div>\n
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Cook Time<\/div>\n
20<\/span> mins<\/span><\/div>\n<\/div>\n
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Total Time<\/div>\n
45<\/span> mins<\/span><\/div>\n<\/div>\n
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This is a simple preparation that works just fine with domestic duck. Remember, because you slice those apples thin, it only sautes in the duck fat for a few minutes. Don’t overcook or they will get soggy. I like to serve this as-is on the plate because it’s pretty, but you can serve it alongside wild rice, mashed or roasted potatoes, or even just some good crusty bread. A simple green salad is a good vegetable here.<\/p>\n<\/div>\n

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Course:<\/span> Main Course <\/span><\/div>\n
Cuisine:<\/span> American <\/span><\/div>\n
Serves<\/span>: 4<\/span><\/a>people<\/span><\/div>\n
Author<\/span>: Hank Shaw<\/span><\/div>\n<\/div>\n
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Marinade<\/strong><\/div>\n
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