Entrée: United States – Roasted Duck with Berry Compote

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

2 duck breasts, about 1 lb total (454 g total)
Salt and pepper to taste
1 tbsp (15 ml) olive oil
1 cup (150 g) strawberries, hulled and quartered
1 / 2 cup (60 g) raspberries
1 / 4 cup (50 g) sugar
Zest of 1 orange
1 / 2 cup (120 g) Greek yogurt for serving

Instructions

1. **Prepare the Duck**: Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper. Heat olive oil in an ovenproof skillet over medium heat. Place duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for another 6-8 minutes.
2. **Make the Berry Compote**: While the duck is roasting, combine the strawberries, raspberries, sugar, and orange zest in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture starts to thicken and berries are soft, about 10 minutes. Remove from heat and let cool slightly.
3. **Finish the Dish**: Allow the duck to rest for a few minutes before slicing. Serve with a generous spoonful of berry compote on top and a dollop of Greek yogurt on the side.

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