Extra-crispy skin is the key to achieving a delicious duck breast. Our Lacquered Duck Breast with Dried Fruit Compote shows how perfectly dried fruit complements this game meat.
Lacquered Duck Breast with Dried Fruit Compote
Makes 4 servings
Ingredients
- ⅓ cup apricot preserves
- ½ cup dried apricots, sliced ¼ inch thick
- ½ cup dried cherries
- 1 teaspoon orange zest
- ½ cup fresh orange juice
- ¼ teaspoon crushed red pepper
- 1 tablespoon kosher salt, divided
- 4 (5-ounce) duck breasts, skin-on
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh parsley
- 2 cups hot cooked long-grain rice
Instructions
- In a small Dutch oven, cook preserves, dried apricots, dried cherries, orange zest and juice, red pepper, and 1 teaspoon salt over medium heat, stirring occasionally, until bubbly, 5 to 7 minutes. Remove from heat and let cool. (Store covered in refrigerator up to 1 week, if desired.)
- Using a sharp knife, score duck skin and pat dry with paper towels. Sprinkle duck evenly with remaining 2 teaspoons salt.
- In a 12-inch cast-iron skillet, add oil and duck, skin side down, to cold pan, pressing duck gently to lay flat. Heat skillet over medium heat. Cook duck until skin is rendered and golden brown, 7 to 12 minutes. Turn duck, and cook until firm and an instant-read thermometer registers 140°, 5 to 6 minutes more. Remove from pan and let rest 5 minutes.
- In a large bowl, combine parsley and rice. Serve duck over rice mixture with dried fruit mixture.
Notes
KITCHEN TIP
To get perfectly cooked duck with delightfully crispy skin, cutting a cross hatch in the skin’s surface is one of our favorite methods. The light cuts allow fat to render out during the cooking process.
To get perfectly cooked duck with delightfully crispy skin, cutting a cross hatch in the skin’s surface is one of our favorite methods. The light cuts allow fat to render out during the cooking process.
