Submitted by Lenny Maiorano of Rutheford, New Jersey


  • 6 teal breast fillets, skinned, or 2 large duck fillets (e.g., mallard) cut into 6 pieces
  • 1 heaping tsp. K-Paul's Blackened Steak Magic
  • 3 tbsp. whole butter
  • 6 oz. chicken stock (paper quart container is best)
  • 4 oz. dry red wine
  • 1 heaping tbsp. Hero or other brand of apricot preserves


  1. Lightly season all duck fillets with seasoning spice.
  2. Melt 2 tbsp. butter in an 8-inch saute pan.
  3. When foaming of butter subsides, add seasoned duck breasts skin side down to the pan. Turn after breast is seared and well browned (approximately 2-3 minutes per side) or until desired doneness.
  4. Remove breasts from pan, place on warm plate and cover with foil. Let rest for 10 minutes during sauce preparation.
  5. Deglaze saute pan with red wine and reduce by half. Add chicken stock and reduce again by half over high heat.
  6. Stir in apricot preserves until melted. Add any remaining juices to pan. Add the remaining 1 tbsp. of butter and swirl pan. Turn off heat.
  7. Slice duck breasts and fan out on warmed plates. Pour sauce over and serve at once with your favorite sides! Serves 4 people for appetizers or 2 people as an entree.