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Pan Seared Duck Breast with Fresh Fruit Compote (meat)
4 servings

4 boneless duck breasts
1 Granny Smith apple, cored and diced
1 navel orange, seeded and diced (reserve juice)
5 large strawberries, diced
1/2 cup fresh blackberries
1/2 cup fresh raspberries
juice of 1 small lemon
1/3 cup merlot wine
salt and pepper to taste
mint sprigs to garnish (optional)

Score the duck breast skin and sear on a very hot skillet, skin side down. Cook until all the skin is caramel brown and crispy. Drain off almost all the fat. Set aside. Mix all the fruit in a bowl. Pour the reserved orange juice and merlot wine over. Let stand for 1 hour. Place duck breasts on a sheet pan. Cover with foil. Bake for 10 – 15 minutes in preheated 375F. oven. Slice duck breasts on the bias. Place one on each plate separating slices to fan out. Spoon the fruit mixture over. Garnish with a sprig of mint (optional).

approx. nutrients per serving: calories – 326 protein – 37g

carbohydrates – 13g fat – 12g cholesterol – 153mg sodium – 150mg

This recipe from the article Towboat Dining

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.