Pan seared duck breast with berry apple compote and kale apple slaw is a formidable pairing of rich, gamey duck cooked on a cast-iron pan and pairing with sweet and tangy berry apple compote
Berry apple compote
– 2 tablespoon brown sugar sub for your fave sugar replacement for Whole 30 or Paleo
– 1 tablespoon fresh lemon or lime juice
– ½ teaspoon ½ teaspoon cinnamon
– 1 punch cayenne pepper
To make compote:
In a large, heavy-bottomed pot or Dutch Oven, combine apples, berries and water. Set to medium-high heat and cook until the mixture is bubbling.
To make compote:
Once compote comes to a boil, reduce heat to low and cover. Cook, stirring often, until apples have cooked down, for 15 to 20 minutes.
To make compote:
Add sugar, lemon or lime juice and spices, cover and simmer for another 5 minutes. Remove berry apple compote from heat and allow it to cool.
To cook pan-seared duck breast: Using a sharp knife, score duck breasts into a crosshatch pattern (deep scoring will result in more rendered duck fat; score less, and you will preserve more of the skin intact).
To cook pan-seared duck breast:
Transfer duck, skin side down, into a cold pan. Set pan to medium-low heat and cook duck until most of the fat has been rendered, about 15 minutes Remove the remaining fat.
To cook pan-seared duck breast:
Turn duck breast over to the other side and cook for 1-2 minutes for medium rare (130F), 3-4 for medium (140F) and 5-6 for well done (155F).
To cook pan-seared duck breast:
Remove duck breast from pan and set aside to rest until ready to serve. You can also deglaze the pan with wine, chicken stock and orange juice to make a duck jus.
To make dressing: add finely diced onion and the rest of the dressing ingredients to a jar. Seal tightly and shake until emulsified. Add to bowl with kale and apples, and toss until the kale apple slaw is fully coated.