| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chinese | Poultry, Duck, Fruits, Mw, Main dish | 4 | Servings |
INGREDIENTS
| 2 | Granny Smith or tart cooking, apples, coredand sl | |
| 2 | tb | Melted margarine |
| 1 | tb | Packed dark brown sugar |
| 1 | Shallot; finely chopped | |
| 1 | ts | Minced fresh ginger root |
| 2 | Boneless duck breasts; about | |
| 10 | oz | Each |
| 1/2 | c | White wine |
| 1/2 | c | Plum sauce (found in Chinese, food section) |
| 4 | servings. |
INSTRUCTIONS
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 1/4" 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 <[email protected]> on Sep 28, 1997
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