The duck breast was quickly seared in duck fat and then put in a 375F oven for about 10 minutes. Then I put it on a plate and tented it with tin foil for 10 minutes before slicing. Top with the compote.
Dried Berry Compote for each serving
In the same pan that I seared the duck, I added a finely diced shallot and 1/2 t finely chopped orange zest. Saute until transparent. Add:
2 T mixed dried berries, coarsely chopped2 T orange juice
1 T rice wine vinegar
2 T white wine
Reduce until most of the liquid has evaporated.
Moi aussi, le magret de canard est l'un de mes plats préférés. je l'aime beaucoup en sucré/salé.
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I have only made duck once, and that was roasting a whole one. I really need to pick up some breasts and try some of these wonderful recipes.
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