{"id":51792,"date":"2021-01-20T11:31:11","date_gmt":"2021-01-20T18:31:11","guid":{"rendered":"https:\/\/isobaresoffit.com\/?p=51792"},"modified":"2021-01-20T11:31:13","modified_gmt":"2021-01-20T18:31:13","slug":"pan-seared-duck-with-a-savory-cherry-compote","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2021\/01\/20\/pan-seared-duck-with-a-savory-cherry-compote\/","title":{"rendered":"Pan-Seared Duck with a Savory Cherry Compote"},"content":{"rendered":"\n

We have enjoyed many different preparations of duck, especially during our time and Europe. Although restaurants here in Colorado tend to offer various meals of game, it isn’t necessarily easy to find them in the store. While we were living in Frankfurt, our butcher always had lamb, duck, goose, and other gamier items available, but unfortunately it just isn’t the case here. We were able to get a whole duck, but since we were just cooking for the two of us, we decided to cut it into parts which gave us a boneless duck breast and a duck thigh with the leg still on. We often cut up a whole chicken, but duck is a little more difficult, although worth the effort. By cutting the duck into pieces, it allows you to pan sear it as opposed to roasting it and that makes it even more tender. We froze one half of the duck to have at a later date and cooked up the breast and thigh for dinner. Duck goes really well with fruits such as orange or cherry, so we made a cherry compote to go with the duck. The compote (or sauce) was more savory than sweet, which is what we prefer. It was extremely delicious and definitely reminded us of duck that we’ve eaten during several of our travels.<\/p>\n\n\n\n

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Ingredients for the Cherry Compote<\/figcaption><\/figure>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n