Pan-fried duck breast with sweet cherry compote from The Skinny French Kitchen: 100 Light and Delightful French Favourites (page 192) by Harry Eastwood

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Haricots verts à l'ail

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for raspberry vinegar, and cherry brandy for Port wine.

  • Ro_ on November 10, 2020

    Not my favourite method for cooking duck breast - it seemed a shame to take the skin off, and also it didn't end up as pink as I would have liked. I did quite like the cherry compote sauce though. Warning: when I added the red wine vinegar to the oil and fat in the pan during the sauce making, it went absolutely mental, huge bubbles of hot fat started spitting out everywhere for quite a prolonged period of time. Still not sure exactly what happened there, I've had spitting oil before but nothing like that, and it wasn't even on a high heat!

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