Magret de Canard et Abricots Brochettes d’Ete

I found 2 duck breasts in the freezer, no telling how many are lurking in there, but these were in the front.  Brochettes or meat kebabs are the perfect summertime meal, especially when paired with the fruits of the season.

These tiny, pretty apricots have been giving me the eye for the past week.

So I brought some home today, put them in my totally, fabulous bowl that Jade found for me at the consignment store in Honesdale, P.A. and introduced them to the duck breasts.  It was love at first sight, bite, whatever.

Duck Breast Kebabs with Apricots

2 duck breasts

Salt and pepper

2 ounces olive oil

2 tbsp balsamic vinegar

10-12 apricots, cut in half and seeded

Trim about half of the fat from the duck breasts, cut in half vertically, cut into chunks and season with salt and pepper.  Mix the olive oil and vinegar together, then pour over the duck.  Refrigerate for 2-4 hours.

Alternate duck pieces and apricot on bamboo skewers and grill, brushing with leftover marinade.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Fruit, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

37 Responses to Magret de Canard et Abricots Brochettes d’Ete

  1. Mad Dog says:

    They look beautiful! Coincidently, I just had smoked duck breast for lunch – i found it in the freezer yesterday ;-)

  2. Those look wonderful Rosemary, would be great cooked on a BBQ on a nice sunny evening.
    Cheers
    Marcus

  3. Tessa says:

    Duck and apricots… Love it!

  4. Now that is an apricot picture – top.

  5. Damn, I know there are most definitely no duck breasts in my freezer :( Duck and apricot – such a great marriage :)

  6. MixerUpper says:

    Really beautiful photos! All those lovely summer colors together on one plate…

  7. You had me with the title. This looks delicious. And I love the blue and white bowl.

  8. Great idea for duck. Kebabs would be a good way to get them cooked quickly without drying out the exterior.

    P.S. Your freezer conjures up images of the Lion, Witch and Wardrobe….

  9. Those look really rather good, Rosemary. A great combination. Only you would not know how many duck breasts you had in the freezer…

  10. Karista says:

    Brilliant! I do love fruits and meat together. Yum!

  11. eatwilmington says:

    Saw this right when you posted but wasn’t able to respond then. This sounds delicious, and your photography is always beautiful!

  12. ambrosiana says:

    What a lovely idea for skewers!!! Never though of using apricots!! Not only is tasty but so colorful!! The apricot pic is stunning!!!

  13. Paula says:

    I’m green with envy!! I want to eat somethinkg like this one day… for example… today!!

    I love duck, and it has to be delicious in kebab and with the most summer fruit and the balsamic touch!!! And the colour is nice!!

  14. Thank you Paula. Try it!

  15. Pingback: Wild Duck Skewers with Apricot Dipping Sauce : Oven Love

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