Sunday Supper: Seared Duck Breast and Apricot Compote Recipe

Updated January 06, 2020

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 Details

Sunday Supper: Seared Duck Breast and Apricot Compote Recipe

Active 20 mins

Total 35 mins

Serves 4 servings

Ingredients

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

Directions

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.
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.
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.
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

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.