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.
Servings 4
Ingredients
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
Instructions
- 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.
Notes
Note that even when duck breast is safely cooked to 165°F, the meat may still look slightly pink.
