Seared Duck Breasts with Honey-Raisin Compote

Name: Seared Duck Breasts with Honey-Raisin Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dark raisins; 1/4 cup red wine vinegar; 1 cup rich chicken or duck stock, preferably homemade; 1 tablespoon unsalted butter; 1 medium shallot, minced; 2 tablespoons honey; 1 teaspoon finely chopped rosemary; 1 teaspoon finely chopped thyme; Six 10-ounce Pekin duck breast halves; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper

Servings: persons

3/4 cup dark raisins
1/4 cup red wine vinegar
1 cup rich chicken or duck stock, preferably homemade
1 tablespoon unsalted butter
1 medium shallot, minced
2 tablespoons honey
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
Six 10-ounce Pekin duck breast halves
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

1
In a small bowl, cover the raisins with the vinegar and 1/2 cup of the stock and let stand for 10 minutes.
2
Melt the butter in a medium sauce-pan.
3
Add the shallot and cook over moderate heat until softened, about 4 minutes.
4
Add the raisin mixture along with the honey and herbs and simmer until syrupy, about 5 minutes.
5
Let cool, then transfer to a blender and coarsely puree.
6
Using a sharp paring knife, score the duck skin in a shallow crosshatch pattern, spacing the cuts about 3/4 inch apart.
7
Heat the olive oil in 2 medium skillets until shimmering.
8
Add the duck breasts, skin side down, and cook over moderate heat until the skin is deep golden, about 15 minutes; spoon off the rendered fat as it accumulates in the skillets.
9
Season the duck breasts with salt and pepper, turn and cook until browned on the bottom and an instant-read thermometer inserted in the thickest part registers 135, about 12 minutes longer.
10
Transfer the duck breasts to a cutting board and let rest for 5 minutes.
11
Meanwhile, wipe out the skillets.
12
Add the remaining 1/2 cup of chicken stock to 1 of the skillets and cook over moderate heat, scraping up any browned bits from the bottom of the pan.
13
Scrape the pan sauce into the second skillet and cook over moderate heat, scraping up any browned bits from the bottom of the pan.
14
Stir in the raisin puree and cook over moderate heat just until thickened, about 1 minute.
15
Season the sauce with salt and pepper and transfer to a small bowl.
16
Thickly slice the duck breasts on the diagonal and arrange on plates.
17
Spoon the raisin compote alongside and serve.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup dark raisins, 1/4 cup red wine vinegar, 1 cup rich chicken or duck stock, preferably homemade, 1 tablespoon unsalted butter, and more.

Yes, Seared Duck Breasts with Honey-Raisin Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!