Duck Breast with Apples

Ingredients

• 1 teaspoon (5 ml) ground allspice
• 1 teaspoon (5 ml) freshly ground pepper
• 1/4 teaspoon (1.25 ml) salt
• 4 skinless duck breasts, 5 ounces (150 g) each, all fat removed
• refrigerated butte-flavored cooking spray
• 1 medium onion, 5 ounces (150 g), minced
• 2 large cloves garlic, minced
• 3 fresh sage leaves, minced or 1/4 teaspoon (1.25 ml) rubbed dried
• 1 teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml) crushed dried
• 1/2 ounce (15 g) low fat, low-sodium ham, chopped
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (120 ml) fat-free, no salt added canned chicken broth
• 2 medium Granny Smith or Fuji apples, 10 ounces total (300 g), cored and sliced
• 1 tablespoon (15 ml) red wine vinegar
• extra fresh sage leaves for garnish (optional)

Directions

Combine the allspice, pepper, and salt; rub into the duck breasts. Allow to stand at room temperature for 15 minutes.
Lightly coat a nonstick skillet with cooking spray. Add the duck breasts and sauti over high heat until browned on both sides. Lower heat and cook until medium rare, about another 3 minutes per side. Do not overcook duck breast as it becomes dry and stringy. Transfer duck breasts to a heated platter; keep warm.
Add the onion, garlic, sage, rosemary, and ham to the skillet. Stir in wine and broth. Reduce liquid to about 1/3 cup (80 ml).
Spray another nonstick skillet with cooking spray and sauti apple slices with red winger until they begin to soften, about 4 minutes. Set aside.
Add the duck breasts to the reduced sauce and reheat. Place a duck breast on each of 4 serving plates. Top with equal portions of the sauce and apples. Serve immediately.

Submitted 6/13/05.
Source: Copyright: Diabetic-Lifestyle Online Magazine
Submitted By: Marlen
matchlessm@aol.com
Duck Breast with Apples