Pan-Seared Duck Breast with Roasted Cabbage, Mushroom, and Apple Compote (French-Inspired)

Ingredients

• Duck breast, skin scored
• Cabbage, quartered
• Mushrooms, sliced
• Apple, peeled, cored, and diced
• Shallots, thinly sliced
• Butter
• Thyme, fresh sprigs
• Red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Season duck breast with salt and pepper.
3. Place duck breast, skin-side down, in a cold skillet. Cook over medium heat until the skin is golden brown and crispy, about 8-10 minutes. Flip and cook for 2-3 minutes for medium-rare.
4. Remove duck breast from the skillet and set aside to rest.
5. In the same skillet, add cabbage and mushrooms and sauté until tender.
6. In a separate pan, melt butter, and cook shallots until softened. Add diced apple, thyme, and a splash of red wine vinegar. Cook until the apples soften to a compote.
7. Roast cabbage and mushroom mix in the oven for 10 minutes.
8. Slice the duck breast. Serve with the roasted cabbage and mushroom and top with apple compote.