TLC Cooking "Emeril's Pan Roasted Duck Breast with Woods Boiled Cider Sauce"

Emeril's Pan Roasted Duck Breast with Woods Boiled Cider Sauce

YIELD 2 to 3 servings

INGREDIENTS

½ cup	Woods Boiled Cider
2 ½ cups	beef stock or canned low sodium beef broth
1	cinnamon stick
4 whole	cloves
4 whole	peppercorns
2/3 cup	sliced shallots
2 8‑ounce	duck breasts, skin on, and scored a few times on the diagonal
½ teaspoon	Kosher salt
½ teaspoon	freshly ground black pepper
1 teaspoon	olive oil

PREPARATION:

Transfer the ducks to a cutting board and allow them to rest 5 minutes before slicing. Drain any remaining fat from the pan. Return the pan to the stove and set over medium-high heat. Add the sauce to the pan, place the duck breasts in the pan and reduce the sauce by half, about 2 minutes, until syrupy. Remove from the heat. Slice the breast diagonally into ¼-inch slices. Serve with the sauce spooned over the top.
Editor's Note: Look for organic duck—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Willis' Cider House Rules Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Cider

Punch is always a crowd pleaser, so check out these punch recipes before your next party.

Learn how to make the smoothest shakes and the coolest smoothies with our collection of shakes and smoothies favorites.