Duck Breast with Plum Compote

There is something special about a beautifully seared duck breast with plum compote. Crispy golden skin, tender duck seasoned with fresh rosemary, and a warm plum sauce flavored with cinnamon, star anise, citrus and ginger make this an elegant dinner that feels restaurant-worthy but is surprisingly simple to prepare at home.

This recipe from my cookbook, The Balanced Plate: Healthy Recipes with Keto Alternatives, takes only about 30 minutes from start to finish and includes easy keto substitutions.

Crispy duck breast served with homemade spiced plum compote from The Balanced Plate by Chef Monika Jensen.

Duck Breast with Plum Compote Recipe

Prep time: 10 minutes. Cook time: 20 minutes. Servings: 4.

Duck Breast

• 4 duck breasts
• 3 tbsp fresh chopped rosemary
• 1 tbsp oil
• Salt and pepper to taste

Plum Compote

• 4 to 5 ripe plums, pitted and chopped*
• 1/4 cup sugar, optional
• 1/4 cup orange juice*
• 1 cinnamon stick
• 1 tsp star anise seed
• Pinch of salt and pepper
• 1 tsp finely grated fresh ginger, optional

How to Make Duck Breast with Plum Compote

1. Prepare the duck. Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt, pepper and fresh rosemary. Set aside.
2. Make the plum compote. In a medium saucepan, combine the chopped plums, sugar, orange juice, cinnamon stick, star anise, salt, pepper and ginger. Bring the mixture to a boil, then reduce to a simmer. Cook on low until the plums are soft and the compote has thickened, about 3 to 4 minutes.
3. Cook the duck breast. Heat a skillet over medium heat and add the oil. Place the duck breasts skin side down and cook until the fat has rendered and the skin is browned and crispy, approximately 6 to 8 minutes. Flip and cook for an additional 2 to 3 minutes, to your preferred doneness using appropriate duck breast temperature guidelines.
4. Rest and serve. Remove the duck from the skillet and allow it to rest for 5 minutes before slicing. Slice the duck breast and serve topped with the warm plum compote.

Keto-Friendly Plum Compote

Plums are relatively low in carbohydrates, but you can also substitute fresh berries if preferred. For the keto alternative from The Balanced Plate:

• Replace the sugar with a pinch of stevia.
• Use water instead of orange juice.
• Fresh berries may be substituted for the plums.

These simple changes preserve the sweet-tart contrast of the fruit compote while reducing the carbohydrates and added sugar.

Nutritional Information

Approximate nutrition per serving: 346 calories, 13 grams of total fat, 3 grams of saturated fat, 10 grams of total carbohydrates, 1 gram of fiber, 6 grams of sugar, 174 milligrams of cholesterol, 45 grams of protein and 9 grams of net carbohydrates.

*Nutrition shown is calculated using the keto alternatives, as specified in the cookbook.*

Why Duck and Plum Work So Well Together

Duck has a rich, savory flavor that pairs beautifully with fruit. The natural tartness of the plums helps balance that richness, while cinnamon, star anise, rosemary, citrus and ginger add warmth and complexity.

The result is an impressive dish with a beautiful contrast between crispy duck skin, tender meat and bright plum compote.

This is also an excellent recipe for entertaining. The plum compote can be prepared first, leaving you to concentrate on getting the duck skin beautifully crisp just before serving.

From The Balanced Plate

My Duck Breast and Plum Compote recipe is featured in The Balanced Plate: Healthy Recipes with Keto Alternatives, along with recipes designed to bring bold flavors and practical keto alternatives into everyday cooking. — Chef Monika Jensen