Sunday Supper: Seared Duck Breast and Apricot Compote Recipe

Sydney Oland

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.

Recipe Facts

Active: 20 mins
Total: 35 mins
Serves: 4 servings

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  • Two 1-pound duck breasts

  • Kosher salt and cracked black pepper

  • 4 apricots, pitted and coarsely chopped

  • 6 tablespoons pineapple juice

  • 2 teaspoons brown sugar


  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.

  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.

  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.

  4. Allow duck to rest before slicing and serve with a big dollop of apricot compote.

Special Equipment

Large skillet

Nutrition Facts (per serving)
380 Calories
19g Fat
9g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 380
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 25%
Cholesterol 231mg 77%
Sodium 380mg 17%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 42g
Vitamin C 19mg 93%
Calcium 23mg 2%
Iron 6mg 32%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)