for the Butternut Squash Puree: click here
for the Clarified Butter: click here
Roasted Duck Recipe
Hello friends, today, we're preparing a simple, yet delicious roasted duck recipe. It's a classic dish, full of flavor, and perfect for any occasion. Despite its elegance, I promise you it's easier to make than you might think. So let's get started. Are you ready? Let's cook!
Recipe Video
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
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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