Seared Duck Breast With Fig Sauce Recipes
SEARED DUCK BREAST
Steps:
- With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
- Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
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- With a sharp knife, score the skin of the duck breasts in a crosshatch pattern. In a large, shallow dish, combine the olive oil with the lemon peel, lemon juice, thyme, rosemary, shallot, horseradish and garlic.
- In a small saucepan, combine the figs with the chicken stock and bring to a boil over moderately high heat. Cover and simmer over moderately low heat until the figs are tender, about 10 minutes.
- In a small skillet, melt the butter. Add the minced garlic and cook over moderate heat until it is fragrant, about 30 seconds. Add the brandy and simmer for 1 minute.
- Scrape the marinade from the duck breasts and season them all over with salt and pepper. Put the duck breasts in a large cast-iron skillet, skin side down, and cook them over moderately low heat until most of the fat has been rendered, about 10 minutes.
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- Arrange the duck breasts in a large baking dish, skin side up. In a bowl, whisk 2 tablespoons each of the olive oil and vinegar with the honey, scallion, oregano, sage, 2 minced garlic cloves, 1 teaspoon of the thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of allspice. Pour the marinade over the duck breasts and turn to coat. Cover and refrigerate for 4 hours, turning after 2 hours. Let stand at room temperature for 30 minutes before cooking.
- Meanwhile, in a medium saucepan, combine the wine, broth and onion with the remaining garlic, the sugar, zest, 1/2 teaspoon of the thyme and a pinch of allspice. Bring to a boil and add the figs. Reduce the heat to moderately low, cover and simmer until the figs are just soft, about 25 minutes. Discard the zest.
- Puree one-third of the fig mixture in a food processor, then return to the saucepan. Stir in the remaining 1/2 teaspoon of thyme and 3 tablespoons of vinegar and season with salt; keep warm.
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