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Duck Breasts with Cider and Apples
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3 cups homemade or low-sodium chicken broth
4 granny smith apples
3 tbsps. unsalted butter
1 tbsp. vegetable oil
salt and black pepper to taste
6 duck breast halves (6oz. each)
3 tbsps. honey
1� cups sparkling apple cider
1� tsps. chopped fresh thyme
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In saucepan over medium heat, simmer broth until resuced to 1� cups; set aside.
Peel, core and cut each apple into 12 wedges.
In large skillet over medium heat, melt 1 tbsp. of the butter with the oil until butter foams. Add apples; cook about 8 mins, stirring occasionally, until apples are golden-brown and tender but not mushy. Season with salt and pepper; set aside.
Heat oven 425*F. With sharp knife, score skin side of duck breasts in a series of parallel cuts �-in. apart, without cutting into meat.
Make a second series of parallel cuts perpendicular to the first to form crosshatch pattern. Season breasts with salt and pepper.
Place breasts skin side down in heavy non-stick skillet large enough to hold them comfortably in one layer. Cook over medium heat about 8 mins or until fat runs out and skin is golden-brown and crisp, removing the breasts as the become done.
Transfer breasts to baking dish or another skillet, skin side down, and finish cooking in oven about 8 mins for rare, 10 mins for medium-rare, and 12 mins for medium, turning breasts after 6 mins. Let breasts rest 3 to 4 mins before slicing.
While duck breasts are in the oven, pour off fate from skillet breasts were browned in. Add honey and cook, stirring to dissolve browned duck juices in pan, about 3 mins or until honey darkens slightly. Carefully pour in cider and simmer until syrupy.
Add chicken broth, remaining butter and thyme; simmer until sauce thickens slightly. Heat apples gently in sauce; keep warm over low heat.
Cut each breast crosswise on a slight angle into 4 to 5 slices about �-in. thick; fan 1 breast on each of 4 plates. Spoon sauce and apples over duck, dividing evenly.
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