Seared Duck with Fig Sauce

Name: Seared Duck with Fig Sauce
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 boneless White Pekin duck breast halves, skin scored; 14 dried Mission figs, quartered; 3 larges garlic cloves, minced; 6 servings Ground allspice; 2 Tbsps honey; 1 strip 2-inch strip of lemon zest; 237 milliliters low-sodium chicken broth; 6 Tbsps extra-virgin olive oil; 2 Tbsps minced onion; 1 teaspoon chopped oregano; 5 Tbsps red wine vinegar; 1 teaspoon chopped sage; 6 servings Salt and freshly ground pepper; 1 scallion, minced; 4 teaspoons sugar; 2 teaspoons chopped thyme; 237 milliliters Zinfandel

Seared Duck with Fig Sauce might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 572 calories, 47g of protein, and 24g of fat. This recipe serves 6. Head to the store and pick up scallion, mission figs, chicken broth, and a few other things to make it today. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes.

Instructions

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.

Ingredients you will need

Whole Garlic Cloves

Duck Breast

Olive Oil

Allspice

Green Onions

Oregano

Vinegar

Pepper

Honey

Thyme

Sage

Salt

Equipment you will use

Baking Pan

Whisk

Bowl

Pour the marinade over the duck breasts and turn to coat. Cover and refrigerate for 4 hours, turning after 2 hours.

Ingredients you will need

Duck Breast

Marinade

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.

Ingredients you will need

Allspice

Garlic

Broth

Onion

Sugar

Thyme

Figs

Wine

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vinegar

Thyme

Salt

Figs

Equipment you will use

Food Processor

Sauce Pan

Remove the duck from the marinade; pat dry. Season lightly with salt. In each of 2 medium skillets, heat 2 tablespoons of the remaining olive oil.

Ingredients you will need

Olive Oil

Marinade

Whole Duck

Salt

Add the duck to the skillets, skin side down, and cook over moderately high heat until golden brown, about 4 minutes. Turn, reduce the heat to moderate and cook until medium rare, about 3 minutes longer.

Ingredients you will need

Whole Duck

Transfer to a cutting board and let stand for 5 minutes. Thinly slice the duck on the diagonal and serve with the fig sauce

Ingredients you will need

Sauce