Enchanté duck with Fruit Compote

Recipe Date:
July 7, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 3 Black Plums, Quartered
  • 3 Fredericksburg Peaches, Quartered
  • 3 White Flesh Nectarines, Quartered
  • 6 tbsps Olive Oil, Divided between Fruit and Duck
  • 1 tbsp Aged Balsalmic Vinegar
  • 1 tbsp Crushed Red Pepper
  • 1 tbsp Granulated Sugar
  • Salt
  • Pepper
  • 2 Duck Breasts
  • Chopped Mint Leaves
  • Goat Cheese

For the fruit:
Preheat oven to 400 degrees
Combine the first 9 ingredients in a mixing bowl and mix well to combine.
Transfer the fruit to a roasting pan and roast in the oven for 40 minutes.

For the duck:
Score the fat side of the duck. Season with salt and pepper on both sides. Add oil to an oven-proof pan. Sear skin side down till you get a good color on the skin, roughly 6-8 minutes depending on the heat of your pan. Once you have the color on the skin that you want, turn the duck breasts over and sear on the other side for 4-6 minutes. Transfer the pan into the oven and roast in the pan for 8-10 minutes for a medium-rare duck breast.


Take the fruit and the duck out of the oven. Let the duck rest before serving.

Serving: Slice the duck and plate. Top the duck breast with the fruit compote with its juices. Add the crumbled goat cheese and chopped mint to taste.