Duck Breasts With Roasted Figs And Balsamic Glaze
Delight your taste buds with this elegant and flavorful dish featuring crispy duck breast paired with roasted Black Mission figs and a delectable balsamic glaze. The tender duck is seasoned to perfection, creating a rich and succulent flavor that harmonizes beautifully with the sweet, caramelized figs. Each bite is a delightful blend of savory and sweet, making this a perfect recipe to impress your guests or enjoy as a special treat for yourself.
— Constant Cookbook
Ingredients
- 6 skin-on, boneless duck breasts, about 2 1/4 lb. total
- Sea salt and freshly ground pepper, to taste
- 8 ripe Black Mission figs
- 1/2 cup aged balsamic vinegar
- 8 fresh thyme sprigs
Instructions
- Preheat an oven to 400°F.
- Using a sharp knife, trim away any visible fat from each duck breast to create an even 1/4-inch-thick layer. Score the skin side of each breast, cutting through the skin but not into the flesh, to create a 1/4-inch crosshatch pattern. Generously season the breasts on both sides with salt and pepper. Set aside.
- Using a paring knife, cut a small cross in the top of each fig. Spread the figs open, season with salt and pepper, and place on a rimmed baking sheet. Pour the vinegar over the figs and scatter the thyme sprigs on top. Roast, basting the figs with the vinegar every 4 to 5 minutes, until nicely glazed, 12 to 15 minutes. Keep the figs warm in the oven.
- Heat a large fry pan over medium-high heat. When the pan is hot, add the duck breasts, skin side down, and sear until the skin is crisp and golden brown, 6 to 7 minutes. Turn the breasts over and cook until lightly brown on the other side, 3 to 4 minutes more for medium-rare, or until done to your liking. Transfer to a cutting board and let rest for 3 to 4 minutes.
- Thinly slice the duck breasts on the diagonal. Arrange the slices on a platter, top with the figs and drizzle with the balsamic glaze from the baking sheet. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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