Best 11 Duck Breast With Fresh Figs Recipes

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If you're looking for a sophisticated and flavorful dish to impress your dinner guests, duck breast with fresh figs is the perfect choice. This delightful combination of sweet and savory is sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned chef or a novice cook, this article will provide you with all the information you need to create a mouthwatering duck breast with fresh figs dish that will be the star of any meal.

Check out the recipes below so you can choose the best recipe for yourself!

DUCK BREAST WITH FRESH FIGS



Duck Breast With Fresh Figs image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons five-spice powder
Freshly ground black pepper
2 tablespoons soy sauce
2 duck breasts (magret)
12 to 15 fresh black figs
2 tablespoons unsalted butter
2 shallots, minced
1 teaspoon fresh thyme leaves
1 cup dry red wine
1 tablespoon duck or veal stock
Salt

Steps:

  • Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
  • Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1 1/2 minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
  • Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
  • Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
  • When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams

SEARED DUCK BREAST WITH FIG SAUCE



Seared Duck Breast with Fig Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish

Steps:

  • For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
  • Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
  • For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
  • Serve the sauce alongside thinly sliced duck breast.

DUCK WITH FIGS AND PORT



Duck with Figs and Port image

Provided by Food Network Kitchen

Time 6h

Yield 4 servings

Number Of Ingredients 12

1 6-pound duck
2 medium shallots
1 2-inch piece ginger, peeled and sliced
1 1/2 teaspoons coriander seeds, cracked
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
1 cup ruby port
1 bay leaf
6 dried black figs, stemmed and halved
2 tablespoons cold unsalted butter, diced
1 teaspoon red wine vinegar

Steps:

  • Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts.
  • Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock.
  • Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.)
  • Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil.
  • Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes.
  • Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.

DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH



Duck Two Ways With Clementine-Fig Relish image

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Provided by Andy Baraghani

Categories     Bon Appétit     Duck     Roast     Coriander     Citrus     Fig     Thyme     Brandy     Leek     White Wine     Christmas     Wheat/Gluten-Free     Hanukkah     Dinner

Yield Serves 8

Number Of Ingredients 22

Duck:
1 tablespoon black peppercorns, lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 tablespoon fennel seeds, lightly crushed
8 duck legs (about 8 1/2 pounds), excess fat trimmed, frenched
Kosher salt
4 duck breasts (about 3 1/2 pounds), fat trimmed
2 tablespoons vegetable oil
2 medium leeks, white and pale-green parts only, chopped
12 sprigs thyme
4 garlic cloves, crushed
2 bay leaves
2 cups dry white wine
Relish and assembly:
2 clementines, very thinly sliced crosswise (with peel), seeds removed
1 cup dried black Mission figs, halved
1 1/2 cups cognac or brandy
1 cup sugar
2 tablespoons whole grain mustard
1/2 teaspoon crushed red pepper flakes
2 bay leaves
2 tablespoons sherry vinegar or red wine vinegar

Steps:

  • Duck:
  • Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2" apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.
  • If chilling, let duck legs sit at room temperature 1 hour before braising.
  • Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.
  • Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit-this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2-2 hours.
  • Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2-2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.
  • Relish and assembly:
  • Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10-15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.
  • Let duck breasts sit until room temperature, about 1 hour.
  • Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12-15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.
  • Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10-15 minutes.
  • Serve duck legs and sliced breasts with reserved relish.
  • Do Ahead
  • Duck legs can be braised 2 days ahead. Keep chilled. Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.

ROASTED DUCK WITH FIGS



Roasted Duck With Figs image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 5 1/2-pound ducks, trussed and tied with string
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
2 cups coarsely sliced onions (about 2 medium onions)
1 1/2 cups coarsely sliced carrots (about 3 medium carrots)
1 1/2 cups coarsely sliced celery (about 3 large stalks)
5 cloves garlic, halved with skins on
1 sprig fresh rosemary or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
1/4 cup honey
2 cups red Port
2 tablespoons butter
12 large fresh figs

Steps:

  • Preheat oven to 450 degrees.
  • Place a pan over high heat. Sear the ducks all around (about 2 minutes a duck). Place them in the roasting pan.
  • Salt and pepper in the duck cavities and skin, brush with oil, and arrange the ducks breasts down. Roast for 15 minutes. Turn the ducks breast side up, and roast for 30 minutes more. Remove them from the oven, and pour off any fat.
  • Scatter the onions, carrots, celery, garlic, rosemary and thyme around the ducks. Increase oven temperature to 500 degrees; then, return the ducks to the oven. Cook for 30 minutes more. Brush the duck breasts and legs with honey. Cook for 30 minutes, brushing on more honey from time to time.
  • Remove the ducks from the oven, place on a platter and keep warm. Strain the vegetables, and place them in a saucepan. Add the Port, bring to a simmer and reduce by about one-quarter.
  • Meanwhile, melt the butter in a skillet over medium-high heat, add figs and cook about 2 minutes. Add sauce from ducks, cover and simmer for 10 more minutes. Keep warm.
  • To serve, carve the breasts and legs from the ducks. In the center of four large, warm plates, place a breast and a leg, reserving the rest of the duck for other uses. Add three figs on one side and the spinach timbale on the other. Pour the sauce evenly over the meat.

LACQUERED DUCK WITH GRILLED FIGS



Lacquered duck with grilled figs image

The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck - serve simply with a peppery leaf salad

Provided by Tom Kime

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

4 duck breasts , each weighing about 200g/8oz
3 oranges , peeled and sliced across into rounds
6 ripe figs , stalks trimmed
1 tbsp olive oil
2 tbsp dark muscovado sugar
3 tbsp clear honey
finely grated zest and juice of 1 orange
1 tbsp red wine vinegar
1 fresh red chilli , seeded and finely chopped
1 tbsp coriander seeds , crushed
1 cinnamon stick
4 star anise
4 bay leaves , plus extra for garnish

Steps:

  • Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
  • Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/31⁄2fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge - it's great for roasting potatoes.)
  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique - spooning the syrup over the duck and leaving it to stand - until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if it's too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
  • Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.
  • Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.

Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.34 milligram of sodium

DOUBLE DUCK BREASTS WITH BAKED FIGS



Double Duck Breasts with Baked Figs image

This wonderful recipe is courtesy of David Tanis and can be found in his cookbook, "A Platter of Figs and Other Recipes."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

1 teaspoon peppercorns
1/2 teaspoon allspice berries
1/2 teaspoon juniper berries
2 dried bay leaves
3 tablespoons coarse salt
3 whole cloves
6 large Muscovy duck breasts, about 1 pound each, trimmed and tenderloins removed
Baked Figs
Aged balsamic vinegar

Steps:

  • Using a mortar and pestle or spice mill, finely grind peppercorns, allspice, juniper, cloves, and bay leaves. Transfer to a small bowl; add salt and stir to combine. Season both sides of each duck breast with spice mixture, rubbing spice into the flesh using your fingers.
  • Place one duck breast on top of a second duck breast, skin sides out. Using butcher's twine, tie duck breasts together firmly; repeat process with remaining duck breasts. Wrap each with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  • Preheat oven to 400 degrees. Place duck breasts in a shallow roasting pan and allow them to come to room temperature. Transfer roasting pan to oven and roast for 15 minutes. Carefully pour off fat and discard.
  • Turn duck breasts and continue roasting until browned and an instant-read thermometer inserted into the thickest part of the breast reads 125 degrees, about 15 minutes more.
  • Carefully pour off any fat and discard. Let duck breasts stand 10 to 15 minutes. Remove twine and slice duck breasts crosswise into 1/8-inch-thick slices. Arrange slices on a warmed platter with baked figs. Drizzle with vinegar and serve.

SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE



Susan's Duck Breast With Fig and Port Sauce image

This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.

Provided by Expat in Holland

Categories     Duck Breasts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 large duck breast halves
1 tablespoon olive oil
1/2 teaspoon fresh thyme, minced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 cup beef stock or 1 cup beef broth
1 cup chicken stock or 1 cup chicken broth
3 tablespoons butter
1 large shallot, minced
1/2 cup port wine
4 tablespoons fig preserves
1 tablespoon flour

Steps:

  • Preheat oven to 400°F.
  • In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
  • While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
  • In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
  • Turn duck over and let cook 2 minutes.
  • Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
  • Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
  • Add shallot and cook until tender.
  • Add port wine and bring to a boil. Reduce by half.
  • Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
  • Add fig preserves. Stir until completely melted and combined into sauce.
  • In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
  • Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
  • Cut duck breast, into 1/2 inch slices, angled, against the grain.
  • On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
  • Serve immediately. Bon Appetit.

Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8

SAUTEED DUCK BREAST WITH FIGS AND PORT



Sauteed Duck Breast with Figs and Port image

Yield Serves 2

Number Of Ingredients 15

2 large duck breast halves, boned (bones reserved)
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper
2 tablespoons olive oil
1 3/4 pounds chicken backs or wings
1 onion, quartered
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
3 tablespoons butter
1 shallot, minced
1/2 cup Port
6 dried Calimyrna figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

Steps:

  • Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
  • Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
  • Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and sauté until translucent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
  • Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY



Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey

Provided by Rie McClenny

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

Steps:

  • Pat dry the duck breasts with a paper towel.
  • Score the duck skin with sharp knife, making sure to not cut into the flesh.
  • Season the duck breasts on both sides with salt and pepper.
  • Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  • Using the bottom of a ramekin or your palm, gently smash the potatoes.
  • Preheat the oven to 400˚F (200˚C).
  • Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  • Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  • Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  • Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  • In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  • Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  • Slice the duck ½-inch (1 cm) pieces.
  • Serve with the sauce and the potatoes.
  • Enjoy!

Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE



Pan-Seared Duck Breast with Blueberry Sauce image

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Provided by rmdalrymple

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h30m

Yield 4

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 ½ tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
½ cup water
½ cup apple juice
½ cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
½ cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
  • Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
  • While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
  • Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
  • Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
  • Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g

Tips:

  • Choose ripe, firm figs: Look for figs that have a deep color and no bruises or blemishes. Slightly soft figs are also okay, but avoid any that are mushy or have a sour smell.
  • Prepare the figs properly: Rinse the figs gently under running water, then pat them dry with a paper towel. If you'd like, you can also peel the figs before cooking, but this is not necessary.
  • Cook the duck breast over medium-high heat: This will help to create a crispy skin and juicy interior. Be sure to sear the duck breast for 3-4 minutes per side, or until the skin is golden brown.
  • Let the duck breast rest before slicing: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. Let the duck breast rest for 5-10 minutes before slicing and serving.
  • Serve the duck breast with a variety of accompaniments: Some popular options include fresh figs, roasted vegetables, mashed potatoes, and a simple green salad.

Conclusion:

Duck breast with fresh figs is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet, juicy figs and savory, crispy duck is sure to please everyone at your table. With a little planning and preparation, you can easily create this gourmet dish at home. So next time you're looking for a new and exciting recipe, give duck breast with fresh figs a try. You won't be disappointed!

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