Duck Spice Plum Compote (Printable Recipe)
Duck breast meets warming spices and rich plum compote in this elegant and deeply flavorful dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 duck breasts with skin
02 -
2 medium onions
03 -
2 apples, preferably Granny Smith or Honeycrisp
→ Dry Spice Marinade
04 -
1 teaspoon ground cinnamon
05 -
2 whole cloves
06 -
2 cardamom pods
07 -
1/2 teaspoon coriander seeds
08 -
1 star anise
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 tablespoon dried marjoram
→ Dried Plum Compote
12 -
12 pitted dried plums (prunes)
13 -
1 cinnamon stick
14 -
1 cardamom pod
15 -
1 star anise
16 -
2 whole cloves
17 -
1/4 teaspoon coriander seeds
18 -
1-inch piece fresh ginger, sliced
19 -
2 tablespoons honey
20 -
2 cups water
21 -
1 tablespoon fresh lime juice
22 -
Pinch of salt
# Steps to Follow:
01 -
Grind cinnamon, cloves, cardamom, coriander, and star anise in a mortar. Add salt, pepper, and marjoram. Mix into a coarse powder.
02 -
Quarter and core the apples. Slice onions into thick rounds. Combine in a sealable container.
03 -
Score duck skin in crosshatch pattern. Rub spice marinade over both sides. Layer over apples and onions. Refrigerate for 2 to 24 hours.
04 -
Remove duck from fridge 30 minutes early. Place skin-side down in a cold pan. Gradually heat and cook 8–10 minutes. Flip and sear 2–3 minutes.
05 -
Preheat oven to 375°F (190°C). Arrange apples and onions in baking dish. Place duck on top and roast 12–15 minutes until medium-rare.
06 -
Transfer duck to a cutting board. Tent with foil and rest 5–10 minutes. Optionally, sear skin again briefly for extra crispiness.
07 -
Simmer all compote ingredients except lime juice for 15–20 minutes. Remove spices, stir in lime juice, and adjust seasoning.
08 -
Slice duck diagonally into 1/2-inch pieces. Plate over compote and garnish with apples, onions, extra compote, and fresh herbs.
# Extra Tips:
01 -
Use a meat thermometer to check for 130–135°F (54–57°C) for medium-rare doneness.
02 -
Rendered duck fat can be reserved for roasting vegetables.
03 -
For a thicker compote, mix 1 tablespoon cornstarch with 2 tablespoons water and add near the end of cooking.