Seared Duck with Plum Compote

Seared Duck with Plum Compote


Follow Laura Calder's lead and create a dinner party for scratch. Don't be intimidated by the thought of duck; it's much easier to prepare than you would think.

Roasted duck


Duck Breasts
2 duck breasts
1 tablespoon grainy dijon mustard
to taste salt and pepper
Plum Compote
1 pound purple plums, pitted
1/2 cup water
1/2 cup sugar


  1. Score the duck breasts on the skin side (but do not cut into the meat) and set, skin side down, in a cold frying pan.  
  2. Turn the heat to medium-low and render the fat, 5 to 10 minutes depending on how much fat there is, pouring off the fat as it melts.  TIp: Keep the fat for another use, such as roasting potatoes.
  3. Stir in the mustard with salt and pepper.
  4. Meanwhile, when the fat has rendered, remove the duck from the pan and pour off the fat.  
  5. Increase the heat to medium-high, season with salt and pepper, and put them back in the pan, skin side down.
  6. Cook for about 7 minutes, then turn and cook for another 3 minutes or until done to your liking.  
  7. Remove to a carving board to rest for 10 minutes.  
  8. Carve and serve with compote.

Compote instructions

  1. Cut each plum into 8 wedges, discarding the pits. 
  2. Put in a saucepan with the water and sugar and simmer, stirring occasionally, until reduced to a chunky compote (about 20 minutes).

More Duck Recipes:
Russet Graisse de Canard (Duck Fat Potatoes)
Pan Roasted Duck Breast and Apples
Quick Cassoulet With Duck Legs