Seared Duck Breast with Fig Sauce

Name: Seared Duck Breast with Fig Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 177 milliliters dry sherry; 680 grams boneless duck breasts, skin scored in crosshatches, at room temperature; 59 milliliters fig jam; 4 servings Fresh chives, chopped, for garnish; 4 servings Kosher salt and freshly cracked black pepper; 355 milliliters low-sodium chicken broth; 1 shallot, minced; 2 Tbsps unsalted butter, chilled; 1 teaspoon vegetable oil

Seared Duck Breast with Fig Sauce is a gluten free main course. This recipe makes 4 servings with 377 calories, 36g of protein, and 15g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have chives, butter, chicken broth, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle each duck breast liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Duck Breast

Heat the vegetable oil in a large cast-iron skillet over medium-low heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.

Ingredients you will need

Whole Duck

Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes.

Equipment you will use

Kitchen Thermometer

Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

Aluminum Foil

Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes.

Ingredients you will need

Balsamic Vinegar