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Duck Breasts with Apple Brandy Sauce

By Fish Talk Radio

Duck Breasts with Apple Brandy SauceBy request from Sacramento’s own Dave Meegan, America’s premier game hog. Dave and I enjoyed this spur-of-the moment duck dish along with a great bottle of Groth Reserve Cabernet Sauvignon. My memory is a little fuzzy, as was my tongue the next morning, but I think it went something like this…


  • 4 duck breast halves; skinless and boneless
  • salt and pepper
  • 1/2 cup apple cider
  • 1/4 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves minced
  • 1 teaspoon fresh rosemary minced
  • 1 tablespoon olive oil
  • 1 Granny Smith apple peeled and diced
  • 2 cups small button mushrooms
  • 1/3 cup brandy
  • 2 tablespoons chilled butter


  1. Season duck breasts with salt and pepper. Combine next five ingredients in a non-reactive bowl and add seasoned duck breasts. Refrigerate for 1 to 2 hours. Remove duck breasts. Reserve marinade. Heat oil in a large skillet and lightly brown duck breasts on both sides, but not past rare. Remove duck breasts from pan and set aside. To reserved marinade, add apple, mushrooms and brandy. Stir to mix well. Add to pan and cook over medium-high heat until liquid is reduced to about 1/4 cup. Return duck breasts to pan and cook to medium-rare. Remove duck, slice and arrange on plates. Whisk butter into pan until melted and then spoon contents of pan over sliced duck.

The Sport Chef Scott Leyseth Duck Breast With Apple Brandy

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