Serves 4
35 min
Seared Duck Breast with Apricot Compote
Recipe GLPR93f410581c6fe4
Succulent duck breasts seared until the skin is golden and crispy, paired with a bright and glossy apricot compote made with fresh fruit and pineapple juice. This elegant yet simple dish is perfect for a Sunday supper and delivers restaurant-quality results in under 35 minutes.
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Ingredients
2 duck breasts, 1 pound each
Kosher salt, to taste
Cracked black pepper, to taste
4 fresh apricots, pitted and coarsely chopped
6 tablespoons pineapple juice
2 teaspoons brown sugar
Directions
Remove duck breasts from refrigeration 10 minutes before cooking. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and cracked black pepper.
Place a large skillet over medium-high heat. Once hot, place the duck breasts skin-side down in the dry pan. Cook for 10–12 minutes, allowing the skin to render and turn golden and crispy. Pour off excess fat as it accumulates.
Flip the duck breasts and cook skin-side up for 5–7 minutes until the internal temperature reaches 165°F (measured with an instant-read thermometer). Remove the duck to a warm plate and let rest for 5 minutes.
While the duck rests, prepare the compote. In a small saucepan over medium heat, combine the chopped apricots, pineapple juice, and brown sugar. Stir occasionally and cook for 5–7 minutes until the apricots soften and the mixture thickens slightly into a glossy compote.
Slice the rested duck breasts against the grain into ½-inch-thick pieces. Arrange on a serving platter and spoon the warm apricot compote over or alongside. Serve immediately.
