Pan-Seared duck breast with berry-apple compote

Name: Pan-Seared duck breast with berry-apple compote
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 Cosmic Crisp apples; ¼ cup cherries; ¼ cup blueberries; 2 tablespoon water; 2 tablespoon brown sugar; 1 tablespoon fresh lemon or lime juice; ½ teaspoon cinnamon; 1 pinch cayenne pepper; 2-4 duck breasts; salt and pepper

User Reviews

5.0

159 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 servings
Calories
269 kcal
Course
Main Course
Cuisine
North American

Pan-Seared duck breast with berry-apple compote

Ethan Patterson

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Pan seared duck breast with berry apple compote is a formidable pairing of rich, gamey duck cooked on a cast-iron pan and pairing with sweet and tangy berry apple compote. A beautiful Valentine's Day dish!

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Ingredients

Servings

Berry apple compote

4 Cosmic Crisp apples peeled, cored and cut into chunks
¼ cup cherries
¼ cup blueberries
2 tablespoon water
2 tablespoon brown sugar sub for your fave sugar replacement for Whole 30 or Paleo
1 tablespoon fresh lemon or lime juice
½ teaspoon cinnamon
1 pinch cayenne pepper

Pan seared duck breast

2-4 duck breasts skin on
salt and pepper to taste

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Instructions

To make compote: In a large, heavy-bottomed pot or Dutch Oven, combine apples, berries and water. Set to medium-high heat and cook until the mixture is bubbling.
Once compote comes to a boil, reduce heat to low and cover. Cook, stirring often, until apples have cooked down, for 15 to 20 minutes.
Add sugar, lemon or lime juice and spices, cover and simmer for another 5 minutes. Remove berry apple compote from heat and allow it to cool.
Berry apple compote will keep in a sealed container in the refrigerator for 5 days.
To cook pan-seared duck breast: Using a sharp knife, score duck breasts into a crosshatch pattern (deep scoring will result in more rendered duck fat; score less, and you will preserve more of the skin intact).
Season both sides with salt and pepper, more heavily on the skin side.
Transfer duck, skin side down, into a cold pan. Set pan to medium-low heat and cook duck until most of the fat has been rendered, about 15 minutes (duck should register an internal temperature of 125F). Remove the remaining fat.
Turn duck breast over to the other side and cook for 1-2 minutes for medium rare (130F), 3-4 for medium (140F) and 5-6 for well done (155F).
Remove duck breast from pan and set aside to rest until ready to serve. You can also deglaze the pan with wine, chicken stock and orange juice to make a duck jus.
To serve, choose a large cutting board or platter. Slice the duck breast thinly, and arrange in a heart or two rows. Spoon berry apple compote generously overtop the duck slices.

Nutrition Information

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Calories 269kcal (13%) Carbohydrates 34g (11%) Protein 23g (46%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 87mg (29%) Sodium 69mg (3%) Potassium 542mg (15%) Fiber 5g (20%) Sugar 27g (54%) Vitamin A 275IU (6%) Vitamin C 18mg (20%) Calcium 25mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 269 kcal

% Daily Value*

Calories	269kcal	13%
Carbohydrates	34g	11%
Protein	23g	46%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	87mg	29%
Sodium	69mg	3%
Potassium	542mg	12%
Fiber	5g	20%
Sugar	27g	54%
Vitamin A	275IU	6%
Vitamin C	18mg	20%
Calcium	25mg	3%
Iron	5mg	28%