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 chopped
2 T orange juice
1 T rice wine vinegar
2 T white wine
Reduce until most of the liquid has evaporated.