Recipe - Breast Of Duck With Glazed Apples And Ginger

2 Granny Smith or tart
cooking, apples, coredand
sl
2 tablespoon Melted margarine
1 tablespoon Packed dark brown sugar
1 Shallot; finely chopped
1 teaspoon Minced fresh ginger root
2 Boneless duck breasts; about
10 ounce Each
One half cup White wine
One half cup Plum sauce (found in
Chinese, food section)

In a 4 cup measure, combine apples, margarine and brown sugar. Cover with
vented plastic wrap. Microwave on high for 4 minutes; remove apples with a
slotted spoon to a plate. Add shallot and ginger to drippings; cover again
and set aside. Leave skin on duck breasts and place them,skin side up, in a
glass pie plate. Cover with heavy plastic wrap, so that the fat won't
splatter as it heats during cooking. Microwave on 70% (medium high) for 7
to 8 minutes; set aside. To cook reserved shallot mixture, microwave on
high for 3 minutes. Add wine; do not cover. Microwave on high 3 to 4
minutes or until liquid reduces by half. Add plum sauce; set aside. Discard
duck skin and slice duck breast into 1/4" thick slices lengthwise. Arrange
on serving platter surrounded by apple slices. Pour sauce over duck. Makes
4 servings.

NOTE: Substitute 1 pound boneless chicken breasts, if duck is not
available.

From The Cookie Lady's Files
Posted to MCRecipe Digest V1 #813 by Nancy Berry nlberry@prodigy.net on
Sep 28, 1997