Spiced apricot sauced duck breasts are grilled and served over herbed potato pancake with a fresh blackberry apricot compote. An elegant grilled entree for entertaining.
- 4 boneless duck breasts
- 1/4 tsp coarse sea salt
- pinch freshly ground black pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- 3 tbsp Zentis Apricot Preserves from Germany
- 1 pkg Panni Potato Pancake mix from Germany
- 2 tbsp chopped fresh flat leaf parsley
- 1 tbsp snipped fresh chives
- pinch freshly ground white pepper
- oil for frying
- 3 tbsp Hengstenberg Apple Cider Vinegar
- 2 tbsp freshly minced red onion
- 2 tbsp Zentis Apricot Preserves from Germany
- 1 cup chopped fresh apricots
- 3/4 cup fresh whole blackberries
- 2 tsp chopped fresh chives
Score the duck breasts and season with salt, pepper and spices. Preheat grill to medium-high heat. Grill duck breasts, skin side down, until rare. Turn breasts over; grill for 1 to 2 minutes more.
Return to skin side up; top with 3 tablespoons apricot preserves and continue cooking until thermometer registers 165 degrees F. Allow the duck breasts to stand before slicing.
Meanwhile, prepare fruit compote and potato pancakes. Serve each duck breast over potato pancake topped with the fruit compote.
Prepare Panni potato pancakes batter according to package instructions, adding in parsley, chives, and freshly ground white pepper to taste. Form into 8 or 9-inch diameter potato pancakes.
Heat 1/2 inch oil in skillet to 350°F. Fry cakes until golden brown. Drain on paper towels. Serve.
In a small saucepan, heat vinegar, onion and Zentis preserves for 3 minutes, stirring often. Remove mixture from heat; gently stir in fruit. Stir in chives; serve with a slotted spoon.
Note that even when duck breast is safely cooked to 165°F, the meat may still look slightly pink.
Courtesy of Chef Faith Alahverdian at the Shoprite Culinary Workshop