Peel the shallot and cut into fine cubes. Bring the clear soup with the shallot and the jam to the boil in a saucepan. Turn off the heat, add the dried apricots to the broth and season the broth with freshly ground pepper. Steep the dried apricots in it for 5 to 8 minutes.
Remove the apricots from the broth. Wrap 1 apricot with 1 slice of duck breast and put on small wooden skewers. Arrange the skewers on a plate.
Goes well with red wine!
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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