Roasted Duck Breast

for the Butternut Squash Puree:  click here

for the Clarified Butter:  click here

Roasted Duck Breast

Servings 4

Ingredients
  

  • 4 Each boneless skin-on Duck Breast 6 to 8ounces each
  • Fleur de Sel Salt
  • 2 tablespoons Clarified Butter or Olive Oil

For the Fig Sauce:

  • 2 tablespoons Sweet Butter
  • 2 tablespoons Shallots, chopped
  • 1 teaspoon Garlic, chopped
  • ½ cup Black Mission Dried Figs
  • 1 tablespoon Fig Jam
  • 1 tablespoon Tarragon or Sage, chopped
  • ¼ cup Black Mission Fig Vinegar
  • 1 cup good quality Madeira
  • 2 cups Beef or Chicken Stock
  • Salt & Pepper to taste
  • Corn Starch

Instructions
 

For the Duck:

    Preheat Oven to 375°

    • Place the duck breast on a chopping board and with the tip of a very sharp knife, score a diamond pattern into the duck skin. Slice carefully, not to cut through the fat and into the breast meat.  Rub salt and pepper into the skin of the duck, on both sides. 
    • In a sauté pan, heat some clarified butter or olive oil and when hot sear the breast on skin side down for a couple minutes, flip on other side and cook for about 4 to 4 minutes until golden brown and bake in oven 8 to 10 minutes depending on the size.  Until the internal temperature reaches 140°.  Remove the breast and let rest for 10 minutes before carving and serving.  Slice the breast according to your taste.

    For the Fig Sauce:

    • In a saucepan, heat the butter until foamy, add the shallots and cook until light golden brown.  Add garlic, the fig, fig jam, the vinegar and the Madeira, and stock, cook for about 10 to 15 minutes. 
    • Adjust seasoning with salt & pepper, adjust consistency with cornstarch if needed.  
    • Strain the sauce through a fine sieve for a smooth texture and you can also, before serving add more butter for more texture and flavor.

    Notes

    For the Non-Stick Fry Pan:  Click here
    For the Fleur de Sel Sat:  Click here
    For the Laser Thermometer:  Click here
    For the Black Mission Fig Vinegar:  Click here

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