Recipe

Seared Duck With Fig Sauce Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago I saw this recipe on Yahoo when I was checking my email and I thought it looked great. What do you think? I love figs and I love duck. Together, they should make for a smashing dish, no? Prep:270m Cook:30m Servings:6	Greekgirrrl
	duckfigs zinfandel

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Ingredients

6 boneless White Pekin duck breast halves, skin scored

6 tablespoons extra-virgin olive oil

5 tablespoons red wine vinegar

2 tablespoons honey

1 scallion, minced

1 teaspoon chopped oregano

1 teaspoon chopped sage

3 large garlic cloves, minced

2 teaspoons chopped thyme

Salt and freshly ground pepper

Ground allspice

1 cup Zinfandel

1 cup low-sodium chicken broth

2 tablespoons minced onion

4 teaspoons sugar

1 2-inch strip of lemon zest

14 dried Mission figs, quartered

Directions

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.

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.

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.

Transfer to a cutting board and let stand for 5 minutes.

Thinly slice the duck on the diagonal and serve with the fig sauce.

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