Apricot and Ginger Duck Breast with Duck Fat Potato Crisps

Jen, The Leftover Queen, has a monthly Royal Foodie Joust. This month, the ingredients are: apricots, ginger, butter.


I made a pan seared duck breast, served it over stewed apricot slices, and made a ginger and apricot sauce with shallots and chives. When the duck breast had finished cooking, I fried long potato crisps in the duck fat to serve as a garnish.

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