When making these Braised Duck Breasts with Apples and Onions, your kitchen will smell like a high-end restaurant. Succulent duck meat melds together with delicious sweet and tart apple-onion sauce with cranberries. It’s a comforting and delicious meal perfect for any celebration or just a cozy weekend dinner.
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Russian literature is peppered with descriptions of ducks cooked with apples. Whenever there was a scene of family happiness or festive celebration, some kind of version of a roasted duck with apples was usually described. From a very young age, I was an avid reader and those descriptions of cozy meals around the duck really stuck with me.
More than three decades ago, when I was really small, maybe 4-5 years old, I was sick. My mom, in desperate attempt to get me to eat anything, asked me what I wanted for dinner. I remembered those stories that I read. I remembered the feeling of happiness that they conjured. I told my mom that I wanted duck with apples.
By some totally strange luck, my mom had a whole duck in the freezer. Where she got a duck in mid-80s in Soviet Union when most store shelves were bare, is still a mystery.
I am almost positive that it was the only time that she cooked duck in her life as I don’t remember this humble bird making an appearance again on our dining plates. It was even stranger that not only she had a whole duck in the freezer but there were also apples on the kitchen counter.
For the next few hours my mom performed some magic and voodoo dances.
I don’t know how but she was able to defrost a whole duck. Remember, it was the 80s in the Soviet Union – time when no-one even heard of such a thing as a microwave, let alone had one.
It was also the time when we had just a couple of channels on TV and none of them included even anything that resembled a cooking show. In fact, the concept of a cooking show or even a cooking magazine was totally unfamiliar.
Somehow, by calling friends and friends of friends (not everyone even had a phone line back then), she was able to procure a recipe for the aforementioned Duck with Apples.
In the evening, after spending the whole day in the kitchen, getting this meal ready for me, she presented me with the beautiful dish. She served me a piece. I took a bite and said: “It doesn’t taste like chicken.” I refused to eat anymore of that duck.
It’s been more than 30 years and my mom still remembers that story and tells it to me every few years. Now, whenever I see duck on the menu, I almost always order it.
I love the gamey taste of the bird, the intense, yet mellow flavour of the duck, the crispy skin, the delicious sauce and juices. And every time I order or cook duck, I always remember that story (I actually don’t have a memory of that event, just the story that I was told) when my mom spent a whole day cooking a duck for me and I refused to eat it.
This recipe for the Braised Duck Breasts with Apples and Onions is an homage to that Russian Duck with Apples. In Russia, the most popular duck recipe is for the whole duck that is stuffed with whole or chopped apples and then roasted in the oven.
In my version, I use duck breasts that I sear first, then braise in a delicious mixture of Ontario apples, onions, thyme, and cranberries.
For those who think that braising duck breasts is a sacrilege, I tried this same recipe with duck legs also. It works and is totally delicious but I personally like Braised Duck Breasts with Apples and Onions more than the legs. And if you think of it, the when the whole duck is roasted, the duck breasts also get fully cooked and delicious.
What Apples to use to make Braised Duck Breasts with Apples and Onions Recipe?
For these Braised Duck Breasts with Apples and Onions I used a Red Prince variety of Ontario Apples. It’s a great winter apple that is available February through June.
I chose it because it has a tart and sweet flavour that is perfect for savoury dishes. It is also very crisp and turns into a beautiful silky sauce after a long braising time.
If you haven’t tried Red Prince before, I urge you to try this not very common variety if you have a chance. Remember to look for a Foodland logo to make sure that you are purchasing Ontario apples. Here’s a great guide on how to use different variety of Ontario apples.
How to make Braised Duck Breasts with Apples and Onions Recipe
This recipe, as most of my recipes, isn’t difficult but it requires time and a little bit of finesse. Braised Duck Breasts with Apples and Onions are one of those restaurant-quality dishes that you would make to impress someone.
First, you start with scoring the duck breasts in a diamond pattern. Scoring is just a fancy way of saying making a cut without cutting through.
You just need to make cuts on the skin of the duck breast every 1/4 inch all the way to the meat but without actually cutting the meat. Then you you make similar cuts at 90 degree to the original cuts to create a diamond pattern (see the photos of the finished duck breasts). This is done to allow the fat to render easily.
Once the duck breasts are scored, you need to sear them skin side down on a medium-high heat for about 8 minutes.
You need to use a thick bottom pan, such as Dutch Oven or Le Creuset cast iron pan that I use. The key at this point is patience.
The duck breasts will stick to the pan and then they will magically release from the pan once they are properly seared after about 8 minutes. If you are using duck legs, then it may actually take you longer to sear them, about 10-12 minutes.
After the duck breasts are seared, you remove the meat from the pan, drain the fat, then cook the onion until it softens, deglaze, add the apples, return the seared duck breasts back to the pan, add the stock, and braise for 1.5 hours.
Once cooked, add some frozen cranberries and broil to crisp up the skin again for a few minutes.
When making these Braised Duck Breasts with Apples and Onions, your kitchen will smell like a high-end restaurant. Succulent duck breasts meld together with delicious sweet and tart apple-onion sauce with cranberries.
It’s a comforting and delicious meal perfect for any celebration or just a cozy weekend dinner. To make this recipe even more Russian, I serve it with buckwheat, which is a traditional side in Russian cuisine.
Braised Duck Breasts with Apples and Onions
Ingredients
- 1 tablespoon olive oil
- 2 duck breasts (about 320 g each)
- 1 large onion (225 g, or 3 small onions)
- 2 large garlic cloves
- 2 medium Red Prince apples (150 g each)
- 4-5 sprigs fresh thyme (more for serving)
- 1/4 cup vermouth (optional, see note)
- 1 cup stock (chicken or vegetable)
- 1/2 cup frozen cranberries
- salt, pepper to taste
Instructions
- Slice the onions into 0.5 cm thick pieces.
- No need to peel the apples. Quarter each apple, remove the core from each quarter. Then slice each quarter into 4 wedges.
- Thinly slice the garlic cloves.
- Bring the duck breasts to room temperature, pat them dry with a paper towel.
- Using a sharp knife, make long diagonal cuts along the skin of the duck breasts every 0.5 cm. The cuts should cut all the way through the duck skin but not cut the meat. Once done, make another set of cuts at 90 degrees to create a diamond pattern. Making these cuts will help the duck fat render.
- Generously season the duck breasts with salt and pepper. I only use a little bit usually as I don't salt my food much.
- Heat one tablespoon of olive oil in a heavy bottom pan on medium-high heat.
- Add the duck breasts to the pan skin side down and cook without moving for about 6-8 minutes. Once the skin is properly seared and crispy, the duck breasts will very easily release from the pan. If you try to lift the duck breasts and they are really sticking to the pan then let them cook for another minute or so.
- Once seared, remove the duck breasts to a plate skin side up.
- Drain all the fat from the pan into a bowl to use for the next step.
- Return the pan back to the stove, add a little bit of the saved duck fat (about 1/2 a tablespoon) and add the sliced onions. Cook on medium heat stirring occasionally for 10 minutes until the onions just begin to soften and slightly turn colour. You may need to add a bit more duck fat as needed.
- Add the sliced garlic and cook for another 1-2 minutes.
- Add the vermouth to deglaze the pan and scrape to get all the onion and duck bits from the bottom. Let the vermouth evaporate.
- If desired, add a bit more duck fat (1-2 teaspoons) to the pan, add the apple wedges, thyme leaves, and mix well. Season with salt and pepper to taste.
- Move the apple-onion mixture around to create space for the duck breasts. Return the duck breasts to the pan and nestle them between the apple-onion mixture skin side up.
- Add the stock to the pan, bring it to boil. Reduce the heat to low so that the mixture just simmers, cover the pan tightly with a lid and cook on low for 1.5 hours.
- After 1.5 hours, remove the lid, turn the heat up to high and cook for about 3-5 minutes to reduce the sauce a bit.
- Once the sauce is reduced, add half a cup of frozen cranberries, mix them in with a spoon and transfer the pan to the oven turned to broil.
- Broil for about 3-5 minutes or until the skin gets crispy again. Make sure to watch the oven carefully as broiling can turn the food from beautifully golden and crispy to dark and burnt in about 45 seconds if you leave it too long.
- Serve with mashed potatoes, steamed vegetables, quinoa, rice, or, for a more authentic Russian meal, with buckwheat.
Notes
Nutrition
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Bryan says
Would I need to make any time adjustments for doing this with two breasts and two legs at once? I plan on doing this with those parts and fresh cranberries since that is what I have on hand.
Julia says
No need to adjust timing. The braising/cooking time is long enough to cook both in the same way that the meat will be pull apart tender!
Inna says
Just made this with 4 duck legs! After initially burning the legs a little while searing the skin at the beginning… it was completely salvaged and delicious!!! Thank you for this recipe! We made it with some red quinoa this time but will try Witt some grechka 😉
Julia says
I’m so glad you liked it!! It is a delicious recipe!
Agness of Run Agness Run says
Such a perfect and palatable recipe which is making my mouth water, Julia! I’ve never tried anything from the Russian cuisine but this seems so appetizing. Excellent recipe!
Julia says
Thank you so very much! This is not specifically a Russian recipe but the combination of Duck and Apples is very Russian
Amanda says
I absolutely love the story of your first experience with duck. What a beautiful example of a mother’s devotion to her daughter. I have to say that I did laugh out loud when I got to the part about your not eating it. 🙂 These braised duck breasts are absolutely gorgeous. Love that crispy sear you got, and the pairing with fruit is just perfect. Cozy is the ideal word to describe this dish!
Julia says
Yes, my mom still laughs about this story also. Although, I guess she was not laughing back then 🙂
Donna says
Oh your poor mom, I would have cried after putting all that effort in and then someone not eating it. At least you have redeemed yourself now 🙂 Duck is one of my favorite things to eat, and I always save it for a special occasion, like a birthday or anniversary. Just so happens my birthday is next month and I get to choose what hubby cooks for me – this sounds perfect!!
Julia says
I hope you try to make this recipe, it’s just so delicious and easy and impressive
Amy says
What a funny and sweet story of your mom making duck for you in your childhood. It makes this dish even more special! And wow, is it special already. I can’t believe the gorgeous color you got on that sear! And with the apples and onions and rich duck meat, my mouth is already watering!
Julia says
Thank you so much! It is a gorgeous dish and very impressive for the guests
Helen @ Fuss Free Flavours says
That dish looks so beautiful with the cranberries, apples and seared duck. Beautiful flavours together. What a lovely story, but where did the duck come from way back in the Soviet era?
Julia says
I have no idea where my mom got that duck. She also doesn’t remember. It’s been one of those mysteries 🙂
Dana says
This is so beautiful, Julia. You already know how much I abso-freaking-lutely love this recipe. Apple and cranberries make for a BOMB savory sauce. One of my favorite salmon recipes includes an apple/cranberry/onion sauce. I’ve mostly only seen it used with pork chops, but I’m glad we’re bringing this delicious idea elsewhere. I just love the story attached to this recipe. (And that you didn’t eat it, LOL.) Your mum sounds like the kind of mum I aspire to be—giving nourishment and comfort to the family through love and food.
Julia says
Thank you so much 🙂 My mom is amazing! And yes, apples and onions together make a totally amazing and delicious sauce. I bet it would be great with salmon also
Tina says
What an endearing story, that is amazing. I think you were meant to eat duck that day. Your recipe looks so amazing. I bet the meat is moist, I’ve only had duck a few times but I remember how the fatty skin is like a natural baster. Thanks for sharing your recipe and your story.
Julia says
Oh, totally, the fatty skin is a great baster. But that’s why you can’t really have duck this often – too fatty
Megan Marlowe says
I’m going to be honest with you, I have never had duck but holy moly does that look amazing?! The sear and then braise has resulted in a perfectly cooked skin that I just want to dive into! And the addition of sweet apples and cranberries. I think I’ll have to give this dish a try especially since I’m drooling now!
Julia says
Oh, you should try duck some day. It has a very unique flavour!
Tracy says
Wow what a story!!! That is SO sweet and I love that your mom still brings it up – although of course, that was certainly some voodoo magic getting that duck to defrost 😉 Sweet story and GORGEOUS recipe!
Julia says
Thank you so much 🙂 It is one of my favourite stories about my childhood that my mom tells me 🙂
Lisa | Garlic & Zest says
I love the story of your Mom making you the duck with apples. That’s a good Mom — I laughed when I read that you didn’t eat it. Shame on you. I personally love duck — and always save the rendered fat when I’m done crisping the skin. (Did you do that?) The apples, cranberries and vermouth sound like a beautiful combination to cut the richness of the duck. I’m in.
Julia says
I know 🙂 My mom still laughs about this story. I wish I saved the duck fat but I can’t figure out how to save it without contaminating it with the raw duck (since I only render the fat without fully cooking the duck)
Jennifer says
What a beautiful dish. This looks simple enough to put together and the perfect entrée to serve and impress your guests. I love how you added apples and cranberries to the dish.
Julia says
It is totally a dish to impress even though it’s quite easy to make
Patty says
We love duck so much in my family, I make some almost every week, whether a la French or Asian style. I’m glad I found me a new recipe and can’t wait to try yours, thanks!
Julia says
Oh wow, I don’t eat duck this often. I wish my husband liked it.
Leah says
First of all, I adore duck. Like, it’s my favorite meat ever. This sounds so delicious and flavorful with the apples and onions, I can almost taste it! Now off to the grocery store to make this for dinner!
Julia says
Duck and apples are considered to be a classic combination in Russia
Sarah says
Oh my gosh Julia- that story is awesome lol. Your poor momma- that is a good story to remind you of every few years- I would do the same lol. Duck with apples sounds pretty amazing- I bet the crisp sweet apple is perfect with the gamey oiliness of the duck. Perfect!!
Julia says
Haha, yes, that is a funny story that my mom reminds me of every so often 🙂
Gloria @ Homemade & Yummy says
I happen to LOVE duck. In fact we just had some smoked duck ravioli as an appetizer tonight. This recipe sounds amazing. The duck and apples are such a great combination. I will have to find me some duck breasts and give this a try soon.
Julia says
Oh my, smoked duck ravioli sound fabulous! Now I want some 🙂
Brandy says
If I could eat this right off the screen I would be so happy. The pictures alone make it look mouthwatering. This is definitely something I need to try. I don’t think I’ve ever tried duck before.
Julia says
Oh, you should definitely try it sometimes. It doesn’t taste like chicken but it doesn’t taste like meat either. It’s just more intense than chicken
Lily {Gastro Senses} says
One more duck fan over here! Love love love this simple amd yummy dinner idea! Any part of duck is delicious to me, there’s just no comparison in flavor of this meat. And even the duck fat is prized in our house! It can be used for just about anything you’d normally fry in butter or vegetable oil. I roast brussels spouts with mine, but it also will make just about the best homefries you’ve ever tasted.
Julia says
Thank you so much! I love duck now. My husband is not a fan but Baby actually liked it a lot. She preferred the breast meat to the leg meat though. I did not save the duck fat as I can’t figure out how to do it without contaminating it with the raw duck.