Grilled Apricot Duck Breast Over Crispy Potato Cake with a Fresh Apricot Blackberry Compote

Apricot Duck over Potato Pancakes
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.
Course Entree
Servings 4


For the duck:

  • 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

For the Herbed Potato Pancakes:

  • 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

For the Fresh Apricot Blackberry Compote:

  • 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.

For the Herbed Potato Pancakes:

  • 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.

For the Fresh Apricot Blackberry Compote:

  • 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.
Courtesy of Chef Faith Alahverdian at the Shoprite Culinary Workshop


Note that even when duck breast is safely cooked to 165°F, the meat may still look slightly pink.