Smoked Duck Breasts with Cherry Compote

Here’s a dish fit for a special occasion. Smoky flavors, a rich cherry compote, and a jammy red wine, are perfect for winter holidays.

Smoked Duck Breasts with Cherry Compote
Servings 2 // 439 calories, 9 net carbs

2 smoked wild duck breasts, about 3 oz., each
(Vegetarian option: slices of grilled polenta)

(I don’t smoke duck breasts myself because I can buy them at the market, but if you’re interested in doing it, has a great recipe.)

Cherry Compote
2 tablespoons duck fat or Kerrygold butter (or vegan margarine)
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt organic chicken broth (or white miso broth)
16 red cherries (unsweetened, frozen, thawed)
2 tablespoons tawny Port
2-5 drops liquid stevia (I use NOW BetterStevia)

In a skillet over medium heat, melt the duck fat or butter, then add the shallot and stir for about 30 seconds. Add broth, cherries, and Port. Increase heat to high and boil—stirring often—until sauce is reduced to a glaze, about 3 minutes. Whisk in 1 tablespoon cold butter. Add 2 drops of stevia, taste, and add more if needed. Season to taste with salt and pepper.

To heat the smoked duck breasts—

Oven: Pre-heat oven to 350 degrees. Place duck breasts on a lined baking tray or dish, skin side up. Bake for 10-12 minutes.
Grill: Pre-heat grill on a medium high heat. Place duck breasts on a lined baking tray, turning duck frequently under grill for 8-10 minutes.

To plate—

Thinly slice the breasts and arrange in a fan on the plates. Pour a line of sauce and cherries crosswise over the slices. Serve.

Note: Compote may be made the day before and reheated before plating the duck.