Roasted Duck Breasts with Stone Fruit Mostarda
www.120050.www.cookingcplass.joanneweir.com
Savor tender duck slices topped with tangy, sweet mostarda in a delectable oven-roasted dish. Perfect for a special dinner!
Ingredients
- 2 pounds assorted pieces of stone fruit- nectarines, plums and apricots, about 2 pounds
- 1/4 cup light brown sugar
- Olive oil
- 1 shallot, minced
- 1 1/2 teaspoon red wine vinegar
- 1 teaspoon grainy dijon mustard
- 2 teaspoons dijon mustard
- Kosher salt
- freshly ground black pepper
- 6 duck breast halves with skin (about 1/2 pound each)
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