Figs and Seared Duck Breasts
User Reviews
5
Figs and Seared Duck Breasts
Description
This recipe starts by rubbing scored duck breasts with a mixture of finely grated lemon zest, garlic, rosemary, sea salt, and black pepper. The scoring of the skin allows fat to render out during cooking. The duck is cooked skin-side down in a cold pan placed over medium heat until the skin is golden and crisp, about 10 to 12 minutes. Excess fat is poured off and reserved.
After flipping the duck, figs and remaining rosemary are scattered around the duck in the ovenproof skillet, which is then roasted in the oven for around 5 minutes to cook the duck to medium. The duck breasts are rested tented with foil, while the figs are placed under the broiler briefly to develop a light char, increasing their sweetness and adding complexity.
The result is a richly flavored duck with crispy skin and juicy flesh, paired with caramelized figs that offer a sweet, slightly smoky contrast. Lemon and rosemary notes lighten and brighten the dish. This preparation suits elegant dinners where rich meat balanced by fruit components can be showcased.
Ingredients
- lemon Finely grated zest
- 1 garlic finely grated, clove
- 2 tablespoons rosemary leaves finely chopped
- ¾ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- 12 ounces duck breasts patted dry and scored crosshatch pattern into the skin; do not pierce the flesh underneath.
- 6 figs halved
- lemon Juice of ½ lemon and lemon wedges for serving
- olive oil to drizzle over it
Instructions
- In a small bowl combine the lemon zest, garlic, and 1 tablespoon rosemary with sea salt and pepper. Mix well and rub the mixture all over both breasts.
- Place the duck skin-side down in a large, non-heated, ovenproof skillet. Place the skillet over medium heat and cook until the fat of the duck is rendered, and the skin is golden for 10 to 12 minutes. Pour out most of the fat from the skillet, save for later use.
- Flip the duck pieces over, remove the skillet from the heat, and scatter the figs and remaining 1 teaspoon rosemary all over the figs in the skillet but not on top of the duck.
- Place the skillet in the oven to roast for 5 minutes for medium.
- Remove the skillet from the oven and turn on the broiler. Transfer the duck breasts to a cutting board, cover them with aluminum foil and let them rest for about 5 minutes.
- Return the skillet still containing the figs and place it under the broiler for about 1 to 2 minutes until the figs are lightly charred. Keep a keen eye on the figs as not to burn.
- Slice the duck and serve with the figs on the side. Squeeze lemon juice and a drizzle of olive oil all over the duck and the figs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 648mg | 27% |
| Potassium | 549mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 50mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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