Seared Duck Breast with Cherry Rosemary Compote

DON'T BE INTIMIDATED BY DUCK. IT'S TRULY EASY TO PREPARE BUT YOU CAN ALSO SUB IN SKIN ON CHICKEN BREASTS OR THIGHS

Seared duck breast sounds so fancy.  Like something you'd order at an expensive restaurant during a night on the town. Before we delve into this any further and I lose you because you're not a fan of "the quacker", let me assure you this works wonderfully with skin on chicken breast or thighs as well. 

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THIS SAUCE IS ABSOLUTELY DELIGHTFUL. I'M TRYING IT ON OTHER THINGS, LIKE WAFFLES & CHICKEN, OR CHICKEN & WAFFLES ;-)

I must say, the cherry rosemary compote was so good.  I loved it. Tim loved it.  What's not to love?  Sweet cherries, earthy rosemary, a hint of Marsala and a short simmer time for this delectable sauce that makes you want to lick the spoon.

Firstly, duck breast is quite easy to prepare.  A good iron skillet, like the one on my SHOP page, is my favorite skillet to sear meats, especially fattier cuts like duck, but any good skillet will do.
Secondly, I found my duck breast at Aldi before the holidays, making it super affordable.  I always load up on specialty meats when I find them at Aldi since they're a great deal and I can keep them in my freezer for special occasions, like date night.


This particular duck was intended for our Friday night date night dinner at home tradition.  A simple, easy and delicious meal, a glass of wine, a candle for ambience and my better half were all that were required. 

I must say, the cherry rosemary compote was so good.  I loved it. Tim loved it.  What's not to love?  Sweet cherries, earthy rosemary, a hint of Marsala and a short simmer time for this delectable sauce that makes you want to lick the spoon.


I did promise the super simple recipe for the lemon thyme couscous that I paired with this duck.  Couscous cooks up very quickly.  In fact, I heat stock in the microwave and simply pour it over the couscous in a bowl that I cover with a plate to keep the steam in.  It plumps up the couscous while keeping it nice and warm until you serve it.  A great thing about this couscous also is that you don't have to serve it piping hot.  Slightly warm to room temperature are totally fine. 

Couscous is not actually a grain, but a steamed pasta made traditionally with semolina.  The larger, pearl couscous seems to be trending right now, but I love the old school, small couscous that you can cook in the fashion I mention,  Pearl couscous takes longer and requires boiling in water like most pastas.  I opt for easy this time around.


Whether you pair your duck with the beautifully fluffy couscous or go with a salad or roasted sweet potatoes, you can't lose.  The cherry rosemary compote brings this all together for a wonderful, simply ducky meal.

Seared Duck Breast with Cherry Rosemary Compote
​Served with Lemon Thyme Couscous

Serves 2


2 skin on duck breast
Salt (I use course sea salt)
Pepper 


1 cup dark pitted cherries (from frozen)
1 small sprig fresh rosemary
1/2 cup marsala
Pinch of course sea salt




First score the fatty skin side of the duck breast by cutting a crosshatch pattern with a sharp knife.  Don't cut too deeply.  You just want to score the fatty skin and not the flesh.


Let the duck come to room temperature or at least make sure it has a bit of time to sit out so you're not cooking it while it's refrigerator cold.  Pat dry then season liberally with salt & pepper on both sides


Get your skillet (iron skillet preferred) to a medium heat and place the duck breast skin side down so it begins to render the fat and form a crisp skin.  Don't cook too high as it will tend to smoke and affect the flavor of the duck.  Cook 5 to 8 minutes on the skin side then flip to cook 3 to 5 minutes on the flesh side until the duck is cooked to perfection and the internal temperature reads 140 for a medium doneness.  At this point it will be lightly pink in the middle.  
Save the duck fat by pouring into a small container that you can keep in the fridge.  This bonus makes the crispiest potatoes ever.  Let the duck rest, just like a good steak, before slicing , topping with the cherry rosemary compote and serving it up.


While the duck is cooking make the cherry rosemary compote by putting the cherries into a nonstick skillet and heating over medium heat.  I took mine straight from the freezer, but letting them thaw a bit will reduce cooking time.  Add the rosemary sprig and salt and once the cherries begin to soften and pop open add the marsala and let cook down until nearly syrupy. This will take about 10 minutes.  If your sauce becomes too thick you can add a bit more marsala and let is continue to reduce.


Remove the rosemary sprig as it will have imparted all of its flavor.  Spoon over the duck.








Easy Lemon Thyme Couscous


1/2 cup couscous (not the larger Israeli couscous)
3/4 cup chicken or vegetable stock or broth
1 teaspoon chopped fresh thyme
1 teaspoon olive oil or butter
Zest of half a lemon
Salt to taste (the amount will depend on how salty your broth is)




Place couscous in a medium bowl with olive oil, lemon zest and thyme.  Heat the broth in a microwave safe pitcher until it is steaming but not bubbling over.  This will take 1 or 2 minutes depending on your microwave.  You can also heat the broth over the stove.   Pour broth over the couscous and immediately cover with a plate so that the steam doesn't escape.  Let sit for at least 5 minutes until the couscous absorbs all the liquid.  Use a fork to fluff and toss all the ingredients lightly together just before serving, adding salt to taste.  A small sprig of fresh thyme on the side makes for a pretty presentation.