Duck Spice Plum Compote

This duck breast is my go to when I want to serve something both elegant and full of character. The spice blend infuses the meat deeply while the sweet tang of plum compote brings the whole dish into harmony. It is a dish born out of my travels through Middle Eastern flavors and one that never fails to impress.

I first made this on a rainy evening with friends coming over unexpectedly. The aroma alone had everyone asking what was cooking before they even stepped inside.

Ingredients

• Duck breasts with skin: provide rich flavor and a crisp golden crust when rendered properly
• Onions: lend sweetness and caramelized depth to the roasted base
• Apples: add tart brightness and contrast to the spiced duck
• Ground cinnamon and whole cloves: give warmth and complexity
• Cardamom and star anise: contribute floral and licorice notes
• Marjoram: ties the blend together with an herbal lift
• Dried plums: cook down into a silky compote rich with natural sweetness
• Fresh ginger: sharpens the plum mixture and balances the honey
• Honey: enriches the compote and supports the fruit's sweetness
• Fresh lime juice: brightens the finished sauce

Step-by-Step Instructions

Make the Marinade

Crush cinnamon cloves cardamom coriander seeds and star anise using a mortar and pestle. Add salt pepper and marjoram. Grind until you have a coarse fragrant mixture that clings together slightly. This will be the foundation of the dish’s flavor.

Prep Apples and Onions

Quarter apples and remove the cores. Slice onions into thick rounds. Add both to a sealable container. These vegetables roast underneath the duck and soak up the spiced juices.

Marinate the Duck

Score the duck breast skin in a shallow crisscross pattern. Rub the spice mix thoroughly onto both sides of each breast. Toss the apples and onions with leftover spices then lay duck on top. Seal and refrigerate for at least two hours and up to twenty four.

Render and Sear

Let duck rest at room temperature for half an hour. Place skin side down in a cold pan. Slowly raise the heat to medium and render the fat gently for eight to ten minutes. Flip and sear the other side for two to three minutes.

Finish in the Oven

Preheat oven to 375°F or 190°C. Arrange marinated apples and onions in a baking dish. Set duck skin side up on top and roast twelve to fifteen minutes until internal temperature reads 130 to 135°F for medium rare.

Let It Rest

Transfer duck to a board and cover loosely with foil. Rest five to ten minutes. This ensures juices redistribute for the most tender results. For extra crispy skin you can sear it again for thirty seconds before slicing.

Prepare the Plum Compote

Combine prunes cinnamon stick cardamom star anise cloves coriander ginger honey water and salt in a saucepan. Bring to boil then reduce and simmer fifteen to twenty minutes. Remove spices stir in lime juice and adjust to taste. The compote can be served chunky or blended smooth.

Plate and Serve

Spoon compote onto plates. Slice duck diagonally into half inch pieces and fan over the compote. Top with apples onions extra compote and chopped herbs like cilantro or parsley for color and freshness.

Bookmark

Storage Tips

Store leftover duck slices and compote separately in airtight containers in the fridge. They will keep well for two to three days. Gently reheat in a low oven or warm pan to maintain texture.

Ingredient Substitutions

If you do not have Granny Smith apples you can use firm pears. Ground ginger can replace fresh in a pinch though fresh gives a brighter pop. Dried cherries can work in place of plums for a tangier twist.

Serving Suggestions

Serve with creamy mashed potatoes wild rice or roasted root vegetables. A bitter greens salad with vinaigrette helps cut the richness. For wine pair with Pinot Noir or a medium bodied Grenache.

Bookmark

Cultural Context

This dish draws on Middle Eastern spice traditions where warm aromatics like cardamom and star anise are layered into savory cooking. The use of fruit in meat dishes is a hallmark of Persian and Levantine kitchens which I explored deeply during my culinary travels.

Frequently Asked Questions About Recipes

→ Can I use another fruit instead of plums?

Yes, dried cherries or figs can substitute for plums. Each offers a different level of sweetness and depth.

→ What is the best way to render duck fat?

Start the duck in a cold pan, skin-side down, and slowly raise the heat. This helps render fat gradually without burning the skin.

→ How long should the duck rest after cooking?

Let it rest for 5 to 10 minutes under foil. This helps retain juices and improves slicing.

→ Can the spice mix be made ahead?

Yes, you can grind and store the spice blend in an airtight jar for up to a week before using.

→ What wine pairs best with this dish?

Try a medium-bodied red like Pinot Noir or a fruity Grenache to complement both the spices and fruit compote.