Duck Breasts with Calvados Sauce

Duck Breasts with Calvados Sauce

Duck Breasts with Calvados Sauce

By Published:

  • Yield: 4 Servings


  • 4 5 - 6 ounce wild duck breasts
  • 1 large apple
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 1 tablespoon oil
  • sea salt
  • freshly ground pepper
  • for the Calvados Sauce:
  • 1 tablespoon butter
  • 1 1/4 cups finely diced apple
  • 1 1/2 cups chicken stock (or duck stock)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 3/4 teaspoon sea salt
  • freshly ground pepper
  • 1 tablespoon Calvados (Apple Jack Brandy)


  1. To Prepare the Calvados Sauce: Melt the butter in a 1 quart saucepan. Add the diced apple and sauté for about 5 minutes, or until soft. Add 1 teaspoon Calvados. Add the stock and bring to a boil. Reduce heat and simmer the sauce for about 15 minutes, reducing sauce by one-quater.
  2. In a cup, combine the cornstarch and cold water to make a paste. Pour this paste into the hot sauce, stirring constantly with a whisk to prevent lumps from forming. Bring to a boil again and simmer 2 or 3 minutes. Season with salt and pepper. Remove from heat and add remaining Calvados. Keep sauce warm.
  3. To Prepare the Apple: Peel, core and cut the apple into eight wedges. Melt 2 tablespoons butter in a small skillet. Add the apple wedges, sprinkle with the sugar and sauté, tossing frequently for 4 to 5 minutes until the sugar is lightly caramelized. Keep apple wedges warm.
  4. To Prepare the Wild Duck Breasts: Lightly salt and pepper the duck breasts. In a large skillet, heat remaining 2 tablespoons butter and 1 tablespoon oil. When butter begins to brown, add the breasts, skin side down. Depending on the size of breasts; for medium rare, sauté for 1 - 2 minutes then turn breasts and cook for an additional 1 - 2 minutes. Increase cooking time to suit individual taste. Remove from pan and allow to rest for 5 minutes.
  5. To Serve: Heat the sauce and keep warm. Thinly slice each apple wedge just short of each tip and fan out the wedge. Divide apple wedges between 4 ovenproof plates and place in a 200 degree oven to warm. Cut duck breasts into diagonal slices and place one breast on each warmed plate. Pour sauce around the breast and serve.
  6. Hint from Chef Jacques: Wild duck breasts are best served rare or medium rare. Breasts will toughen if over cooked. Shorten or lengthen cooking times based on size of breasts and individual tastes. Option: breasts can be grilled

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