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Roast Duck Breast With Balsamic And Apricot Sauce

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Epicurious
Related tags
main-dish gluten free low carb nut free dinner
Nutrition per serving    (USDA % daily values)
CAL
310
FAT
39%
CHOL
42%
SOD
5%

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Ingredients for 4 servings

1/4 cup minced shallot

1 tablespoon plus 1 teaspoon cold unsalted butter

1/2 cup Tawny port

1 tablespoon brandy

1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)

1/3 cup julienne strips dried apricot

1 tablespoon balsamic vinegar

2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved

1 teaspoon vegetable oil

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