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Canette aux abricots recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Le Coucou›Canette Aux Abricots Recipe

Canette Aux Abricots Recipe

Name: Le Coucous Canette Aux Abricots Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breasts; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 4 pieces Apricots (fresh or dried); 1 tbs Honey; 200 g Chanterelle mushrooms; 1 piece Onion (finely chopped); 2 cloves Garlic (minced); 2 pieces Carrots (sliced); 150 ml White wine; 250 ml Chicken or duck stock; 1 tsp Thyme (fresh or dried); 1 tsp Salt; 1 tsp Black pepper; 2 tbs Butter

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

2 pieces Duck breasts

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

4 pieces Apricots (fresh or dried)

1 tbs Honey

Gibelotte

7.05 oz (200 g) Chanterelle mushrooms

1 piece Onion (finely chopped)

2 cloves Garlic (minced)

2 pieces Carrots (sliced)

5/8 cup (150 ml) White wine

1.06 cup (250 ml) Chicken or duck stock

1 tsp Thyme (fresh or dried)

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Butter

Method

Preparing Duck Breast

Score the Duck

Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

Season

Rub the duck breasts with salt and black pepper on both sides.

Sear the Duck

In a hot skillet, add olive oil and place the duck breasts skin-side down. Sear for about 6-8 minutes until the skin is crispy.

Cook the Other Side

Flip the duck breasts and cook for an additional 4-5 minutes for medium rare. Remove from skillet and let rest.

Prepare Apricot Glaze

In the same skillet, add chopped apricots and honey. Cook until the apricots are soft and the mixture is syrupy.

Preparing Gibelotte

Sauté Vegetables

In another pan, melt butter and sauté the onion and garlic until translucent. Add carrots and cook for another 5 minutes.

Add Chanterelles

Add the chanterelle mushrooms and cook until they are tender.

Deglaze

Pour in the white wine and scrape up any browned bits from the bottom of the pan.

Simmer

Add the stock, thyme, salt, and pepper. Allow to simmer for 10-15 minutes until slightly thickened.

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