This came out excellent! Be sure to use a thermometer with the alarm ON!! so as to not overcook the duck. For the compote, I used frozen defrosted dark cherries and no sugar canned peaches, since they were not in season. I cooked it about 20 minutes total. Use firm pears and fresh, nonbruised apples. I also just squeezed the fresh orange juice over the duck instead of rubbing. My duck came with giblets so I cut them up and put the red wine in the pot with them and simmered together and used as the baste. I would make this maybe once a year, as a special dish.
Roasted Duck with Roasted Fruit Compote
Comments and Reviews 1-2 of 2
bariolio Posted: 03/05/09
cyclegal Posted: 01/29/12
This was fantastic, definitely worthy of a special occasion. Used frozen peaches and canned cherries since neither were in season. Loved the fruit, duck was excellent. Used a blood orange (half) on the duck and then added it to the green salad that I served as a side along with fingerling potatoes with fresh rosemary butter. My husband who has had duck before, said this was the best ever and is sharing with his hunting buddies!