DUCK BREAST WITH GRILLED APRICOTS AND BRANDIED PEACHES
Chris Kube, U.S. Foods
4 duck breasts
2 apricots
14 cherries
1 c. apricot brandy
4 Tbs. butter
1 sprig thyme
1 c. salt
1 c. sugar
1 qt. water
2 qt. ice
2 Tbs. brown sugar
1 c. chicken stock
To prepare duck: Remove the skin from the breast and reserve. Place duck in sealable container. Combine salt, sugar and water in a pot; warm to dissolve salt and sugar. Pour warm liquid over duck breasts and add ice. Place lid on container and reserve in cooler. Brine duck for 6 to 8 hours and remove from liquid and pat dry. Reserve for searing.
Duck skin: Take the duck skin and clean remaining meat or connective tissue and slice into strips. Place the strips in pan with small amount of oil and start on low heat. Gradually heat the pan to medium and continuously stir strips of fat till cooked crispy. Strain and reserve the fat for cooking the duck breasts.
Cherries: Pit and halve the cherries and place half in glass jar and cover with brandy. Re...