Duck Breast With Apple Cider & Pinot Noir Reductio

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   Peel, core and core fuji apples into 8 wedges. Melt 3/4 stick of butter in large saute pan. Place apples in melted butter and cook for 5 minutes turning once. Add remaining butter and add lightly salted duck breasts and brown evenly on both sides. Add apple cider, brown sugar and cinnamon and reduce by half. Add pinot noir and reduce until thickened and sauce sticks to back of a spoon. Remove breasts from pan and place on 4 warmed plates. Serve with sauted green beans and roasted potatoes or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.