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

Rate & Comment


  • 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


  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