Jul 13 2026
Restaurants›Le Coucou›Canette Aux Abricot Recipe

Canette Aux Abricot Recipe

Inspired by Le Coucou
Time45m
Serves2

duck breast with apricots, “gibelotte” of the rest with chanterelles

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Ingredients

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Duck Breast

Gibelotte

Method

Cooking the Duck Breast

  1. 1

    Prepare the Duck

    Score the skin of the duck breast in a crosshatch pattern, taking care not to cut into the meat. Season both sides with salt and pepper.

  2. 2

    Cook the Duck

    Heat the olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip and cook for an additional 4-5 minutes or until desired doneness.

  3. 3

    Prepare Apricots

    In the last few minutes of cooking, add the apricots and honey to the skillet. Cook until the apricots are heated through and slightly caramelized.

  4. 4

    Rest the Duck

    Remove the duck breasts from the skillet and let them rest for about 5 minutes before slicing.

Preparing the Gibelotte

  1. 5

    Sauté Chanterelles

    In the same skillet, add butter and sauté the chopped shallots and minced garlic until translucent. Add the chanterelles and cook until tender.

  2. 6

    Deglaze

    Pour in the white wine and let it reduce by half. Then add the chicken stock and thyme. Allow to simmer for about 10 minutes until slightly thickened.

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