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Sliced pan-seared duck breast fanned on a plate with glossy fig glaze, quartered fresh figs, and a thyme sprig garnish

Crispy-Skinned Pan-Seared Duck Breast with Fig Glaze

Skin-on duck breast seared from a cold pan for crackling skin, sliced and finished with a quick fig, balsamic, and honey glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Method Notes

Ingredients
  

Duck
  • 2 pieces Duck breast, skin-on (170-200 g each)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly cracked
Fig Glaze
  • 1 Shallot, minced small
  • 6 Fresh figs, quartered (about 150 g); or dried figs, soaked
  • 3 tbsp Balsamic vinegar
  • 2 tbsp Honey
  • 1/3 cup Chicken stock, low-sodium (80 ml)
  • 2 sprigs Fresh thyme
  • 1 tbsp Unsalted butter
  • pinch Salt to taste

Method
 

Prep the Duck
  1. Pat duck breasts dry with paper towels, then score the fat cap in a tight crosshatch, cutting only through the fat and not into the meat.
  2. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper and let sit at room temperature for 10 minutes.
Sear the Duck
  1. Place duck skin-side down in a cold, dry skillet over medium heat and let the fat render slowly for 7 to 8 minutes, until the skin is deep golden and most of the fat has melted out.
  2. Pour off all but 1 tbsp of the rendered fat (save the rest for roasting potatoes), then flip the duck and sear the flesh side for 3 to 4 minutes for a warm pink, medium-rare center.
  3. Pull the duck when an instant-read thermometer reads 135 F / 57 C, transfer to a plate, and tent loosely with foil to rest for 5 minutes.
Make the Fig Glaze
  1. In the same skillet, add the minced shallot to the leftover fat and cook over medium heat for 1 minute, until softened and fragrant.
  2. Add the quartered figs, balsamic vinegar, honey, chicken stock, and thyme sprigs, and simmer for 5 to 6 minutes, stirring occasionally, until the figs soften and the glaze coats the back of a spoon.
  3. Remove the thyme sprigs, stir in the butter, and season with a pinch of salt to taste.
Finish and Plate
  1. Slice the rested duck breast on a slight diagonal into 1/2-inch pieces.
  2. Fan the slices on plates, spoon the warm fig glaze over the top, and serve right away.

Notes

  • Score fat cap without cutting into the meat to render evenly.
  • Start duck in a cold pan for shatter-crisp skin.
  • Pull duck at 135 F / 57 C for a warm pink center.
  • Rest duck 5 minutes before slicing to keep juices in.
  • Use the same skillet for the glaze to capture browned bits.