5.0 from 159 votes
Pan-Seared duck breast with berry-apple compote
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 269 kcal
Course:
Main Course
Cuisine:
North American
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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.