Recipe courtesy of Kelsey Nixon
Print
Total:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Duck:
  • Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
  • Kosher salt and freshly cracked black pepper
  • 1 teaspoon vegetable oil
Fig Sauce:
  • 1 shallot, minced
  • 3/4 cup dry sherry
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup fig jam
  • 1/4 cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter, chilled
  • Fresh chives, chopped, for garnish

Directions

Watch how to make this recipe.

For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.

Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.

For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.

Serve the sauce alongside thinly sliced duck breast.

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