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Sunday Supper: Seared Duck Breast and Apricot Compote
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
About This Recipe
| Yield: | 4 |
| Active time: | 20 minutes |
| Total time: | 35 minutes |
| Special equipment: | Large skillet |
| Rated: |  |
Ingredients
- 2 1-pound duck breasts
- Kosher salt and cracked black pepper
- 4 apricots, pitted and coarsely chopped
- 6 tablespoons pineapple juice
- 2 teaspoons brown sugar
Procedures
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1
Score fat side of duck breasts with a sharp knife until it almost reaches the meat. Season duck with a good amount of salt and a sprinkle of pepper.
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2
Combine apricots, pineapple juice, and brown sugar in small sauce pan and bring to a gentle simmer over medium heat, and cook for 6 minutes, or until apricots are soft and thick.
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3
Heat skillet large enough to hold both breasts over high heat, add breasts skin side down, and cook until skin is deep golden brown and much of the fat is rendered, about 5 minutes. Flip duck breasts and cook to until medium rare (130°F internal temperature), about another 3 minutes.
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4
Allow duck to rest before slicing and serve with a big dollop of apricot compote.
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