Pan-Seared duck breast with berry-apple compote
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
North American
Pan-Seared duck breast with berry-apple compote
Description
Pan-Seared duck breast with berry-apple compote features duck breasts scored on the skin side to help render fat and promote crispness. After seasoning with salt and pepper, the duck is cooked skin side down in a cold pan over medium-low heat to slowly render the fat for about 15 minutes. This technique achieves a crisp, golden skin and medium-rare meat. The compote is prepared by simmering peeled, cored apples and mixed berries with water until softened. Brown sugar, lemon juice, cinnamon, and a pinch of cayenne pepper are added, and the mixture simmers until it thickens slightly. The compote can be refrigerated for up to five days.
Plating the duck with the compote provides a complementary pairing of textures and flavors — crisp skin and tender meat contrasted by the sweet, spiced fruit sauce. This dish suits special dinners or occasions where thoughtful flavor layering is desired.
Ingredients
Berry apple compote
- 4 apple peeled, cored and cut into chunks, Cosmic Crisp variety
- ¼ cup Cherry
- ¼ cup blueberries
- 2 tablespoon water
- 2 tablespoon brown sugar sub for your fave sugar replacement for Whole 30 or Paleo
- 1 tablespoon lemon juice or lime juice, fresh
- ½ teaspoon cinnamon
- 1 pinch cayenne pepper
Pan seared duck breast
- 2-4 duck breasts skin on
- salt to taste
- black pepper to taste
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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