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Seared Duck Breast with Rhubarb Compote
Elevate your dinner game with this elegant dish featuring perfectly seared duck breast served with a tangy rhubarb compote.
Ingredients:
– 2 duck breasts, skin on
– Salt and pepper to taste
– 1 lb rhubarb, chopped
– 1/2 cup sugar
– 1/4 cup water
– 1 cinnamon stick
– Zest of 1 orange
Directions:
1. Score the duck breast skin in a crosshatch pattern and season generously with salt and pepper.
2. In a cold skillet, place the duck breasts skin side down. Turn on the heat to medium and cook for 8-10 minutes until skin is crispy. Flip and cook for another 2-3 minutes for medium-rare or longer if desired.
3. Remove the duck from the pan and let it rest for 5 minutes before slicing.
4. In a saucepan, combine rhubarb, sugar, water, cinnamon stick, and orange zest. Simmer over low heat for 15-20 minutes until the rhubarb breaks down and the compote thickens.
5. Serve the sliced duck breast with a generous spoonful of rhubarb compote on top.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~350 per serving | Servings: 2 | Storage Tips: Store leftover duck and compote separately in airtight containers in the refrigerator for up to 2 days.