Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    cookingforfun ate it and said...
    I bought duck for dinner and was brousing for a good recipe. I found it here. Going out to get the figs. 5 from me
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  • the_paprika_chika 10 years ago
    This looks so good, mellow and sweet.
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