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Pan-Seared Duck Breast with Gooseberry and Pea Compote
Pan-Seared Duck Breast with Gooseberry and Pea Compote

Pan-Seared Duck Breast with Gooseberry and Pea Compote
A savory duck dish complemented by a sweet and tangy gooseberry and pea compote.
Pan-Seared Duck Breast with Gooseberry and Pea Compote
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     gooseberries
  • 50
    g
     peas
  • 1
    item
     red onion
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Duck Breast with Gooseberry and Pea Compote
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Place duck breasts skin-side down and sear until crispy, about 6-8 minutes.
  4. Flip the duck breasts and cook for another 4-5 minutes for medium-rare.
  5. Remove duck from the pan and let it rest.
  6. In the same pan, add sliced red onion and cook until soft.
  7. Add gooseberries, peas, balsamic vinegar, and honey to the pan.
  8. Cook until the gooseberries are soft and the mixture thickens into a compote.
  9. Slice the duck breasts and serve with the gooseberry and pea compote.
Nutrition Per Serving 600 g Per 100g
Energy 537 kcal 90 kcal
Protein 50 g 8.3 g
Fibre 5 g 0.8 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 30 g 5.0 g
Fat 30 g 5.0 g
  • 2
    item
     duck breast
  • 200
    g
     gooseberries
  • 50
    g
     peas
  • 1
    item
     red onion
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Score the skin of the duck breasts and season with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Place duck breasts skin-side down and sear until crispy, about 6-8 minutes.

Flip the duck breasts and cook for another 4-5 minutes for medium-rare.

Remove duck from the pan and let it rest.

In the same pan, add sliced red onion and cook until soft.

Add gooseberries, peas, balsamic vinegar, and honey to the pan.

Cook until the gooseberries are soft and the mixture thickens into a compote.

Slice the duck breasts and serve with the gooseberry and pea compote.

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