Rosemary Duck with Apricots

Directions

1 Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry.

2 Heat olive oil in a large nonstick skillet over medium-high heat. Add duck and cook for 5 minutes on each side or until done. Remove from pan. Let stand for 10 minutes.

3 Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with carmelized apricots.

Serves 4. Excellent served with rice.