Ingredients Jump to Instructions ↓

  1. 2 Granny smith or tart cooking - apples, cored

  2. 2 tablespoons 30ml Melted margarine

  3. 1 tablespoon 15ml Packed dark brown sugar

  4. 1 Shallot - finely chopped

  5. 1 teaspoon 5ml Minced fresh ginger root

  6. 2 Boneless duck breasts - about 10 oz 284g Each 1/2 cup 118ml White wine

  7. 1/2 cup 118ml Plum sauce

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.

  2. 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.

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


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