Duck Breast With Fresh Figs
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons five-spice powder
- Freshly ground black pepper
- 2tablespoons soy sauce
- 2duck breasts (magret)
- 12 to 15fresh black figs
- 2tablespoons unsalted butter
- 2shallots, minced
- 1teaspoon fresh thyme leaves
- 1cup dry red wine
- 1tablespoon duck or veal stock
- Salt
Nutritional analysis per serving (6 servings)
242 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 21 grams sugars; 13 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
- Step 2
Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1½ minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
- Step 3
Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
- Step 4
Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
- Step 5
When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.
Private Notes
Comments
Doesn't make sense. 15 figs for two duck breasts seem two many and how can only two breasts serve 4-6 people?
This is for two double breasts - both sides and so 4 pieces.
This is really good. I’ve never made duck breast this way before and wasn’t sure about it but it was delicious. Perfectly rare, figs were great. I was using up the end of my frozen figs from last year ( from my tree) before we get more. Served with butter braised broccoli with lemon and pepper, and smashed potatoes with garlic. Great meal!
I prepared this recipe with pork loins. Same prep (2 hours at room temp with the spices/soy--I used 2 parts sweet soy sauce to 1 part low sodium regular) and I cooked these at 350, as I had other things cooking. Didn't have red wine or fresh figs for the sauce but used the cast iron skillet that I seared the loins in (didn't wipe out the bits) and used vegetable stock and a tablespoon of fig jam and about a good squeeze of fresh lemon to add some acid. AMAZING.
It is helpful to mix and grind five spice powder yourself—so much more flavor. I find that the fresh figs in NH groceries lack flavor. This is a recipe that really relies on high quality ingredients; and when you’ve got them, well it’s just delicious!
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