Pan Seared Duck with Apple Berry Compote

How to Make

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 – 4 Cosmic Crisp apples peeled, cored and cut into chunks – ¼ cup cherries – ¼ cup blueberries – 2 tablespoon water

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

Pan seared duck breast – 2-4 duck breasts skin on – Salt and pepper to taste

Kale apple slaw: – 1 bunch kale – 2 Cosmic Crisp apples – ¼ red onion finely diced – 3 tablespoon apple cider vinegar – 2 tablespoon honey

Kale apple slaw: – 1 tablespoon Dijon mustard – 3 teaspoon poppy seeds – 3 tablespoon olive oil – ¼ teaspoon Salt – ⅛ teaspoon 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 make compote:  Berry apple compote will keep in a sealed container in the refrigerator for 5 days.

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:  Season both sides with salt and pepper, more heavily on the skin side.

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 kale apple slaw:  Remove the ribs of the kale and slice into thin, narrow ribbons.

Dice the apple into cubes or matchsticks (you may want to use a mandolin for this). Transfer to a bowl.

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.

To serve, choose a large cutting board or platter. Slice the duck breast thinly, and arrange in a heart or two rows.

Spoon berry apple compote generously overtop the duck slices. Place a large mound of the kale apple slaw beside the duck breast.

Bon Appetit!