Apricot Brandied Duck
Roast duck breasts with apricot nectar, brandy, and cinnamon; served with sweet potato slices in a flavorful sauce. Perfect for a special dinner.
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Cooking tools:
- Pepper mill
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
- Plate
- Can opener
- Tongs
Ingredients
- 4-White Pekin Boneless, Skinless Duck Breasts
- Non-stick Cooking Spray, as needed
- Freshly Ground Pepper, as needed
- 1-11 1/2 ounces can Apricot Nectar
- 1/4 cup brown sugar
- 2 tbsp Brandy (Apricot is preferred)
- 1/4 tsp Cinnamon
- 1 Tbsp Cornstarch
- 2 Tbsp Water
- 1 1/2 cups Sweet Potatoes (peeled, cut into 1/4" slices)
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