Ingredients Jump to Instructions ↓

  1. 2 Granny Smith or tart cooking, apples, coredand sl

  2. 2 tablespoons Melted margarine

  3. 1 tablespoon Packed dark brown sugar

  4. 1 Shallot; finely chopped

  5. 1 teaspoon Minced fresh ginger root

  6. 2 Boneless duck breasts; about 10 ounces Each 1/2 cup White wine

  7. 1/2 cup Plum sauce (found in Chinese, food section)

  8. 4 servings.

Instructions Jump to Ingredients ↑

  1. 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 ¼" thick slices lengthwise. Arrange on serving platter surrounded by apple slices. Pour sauce over duck. Makes NOTE: Substitute 1 pound boneless chicken breasts, if duck is not available. From The Cookie Lady's Files Posted to MC-Recipe Digest V1 #813 by Nancy Berry on Sep 28, 1997


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