Title: Breast of Duck with Glazed Apples and Ginger
Categories: Poultry Duck Fruit Main
Yield: 4 Servings

2

Granny smith or tart cooking, apples, cored

nd sl and sl 2 tb melted margarine 1 tb packed dark brown sugar 1 shallot; finely chopped 1 ts minced fresh ginger root 2 boneless duck breasts; about 10 oz each 1/2 c white wine 1/2 c 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 MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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