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Pan-Seared Duck Breast with Cassis Compote Recipe

Pan-Seared Duck Breast with Cassis Compote

Recipe courtesy Bob Blumer, Surreal gourmet

Show: The Surreal GourmetEpisode: Winter Warm up

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 1-10 of 13

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  • on March 03, 2012

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    I was given a very nice bottle of creme de cassis and searching on the net on how to use it in cooking. Try this recipe and it was amazing!!
    its delicious, the flavours are just spot on. I did however use normal black cherry jam so i put less of an amount in it.

    cannot even describe how easy this is but the result is incredible! thank you!

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  • on October 07, 2011

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    Absolutely foolproof. Super quick for a fabulous weekday night dinner. The kids love this with mashed potatoes and a quick salad. One change - I use a lot less (approx. 1/4 cup of the preserves, usually blueberry, and stir in a pat of butter at the end. Awesome!

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  • on November 24, 2010

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    one of the best duck dinners ever!!!! The sauce was OUT of THIS WORLD! I used black cherry preserves as I couldn't find black currant jam.

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  • on April 08, 2008

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    I didn't have cassis on hand or any black berry jam, but I did have kirsch and sour cherry jam, which worked just as well. Be imaginative with the fruit...it all works.

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  • on March 23, 2008

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    wonderful

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  • on April 22, 2007

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    This was one of the simplest recipes I have ever made, and yet the most delicious. I served over some creamy parmesan & herb grits topped with mache...everyone thrilled with it. It tasted and looked spectacular!

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  • on December 03, 2006

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    This recipe was surprisingly easy to prepare, and the finished product was very impressive. I served the duck over savory parmesan, oregano, and sage grits for a dinner party. This is an excellent dish for entertaining.

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  • on September 17, 2006

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    WONDERFUL!!! I first had duck in Paris and have been so affraid to even try to cook it. This was so easy and so delicious. I did cut back on the balsamic vinegar to 1 Tablespoon. A 1/4 cup just seemed like a lot.

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  • on June 29, 2006

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    This recipe is amazing, fine dining style duck breast at it's finest.

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  • on January 09, 2005

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    I have made this several times. It is a huge hit with guests. I felt the sauce was a little too sweet and added homemade veal demi-glace which cut some of the sweetness and made the recipe even more delicious. If you can purchase demi-glace, it makes nice difference in the recipe

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