Seared Duck Breast with Fig Sauce

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5

Average Rating:

Total Reviews: 6

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  • on August 12, 2013

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    This is the second time I have made this recipe and it has been a hit both times, even my 4 yr old love it!!!! My only note is that I had to double all the times for reducing. When she chooks it on the show she is only cooking two breasts, not four. Other than that it is a fabulous recipe looks and tastes special but is super easy!

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  • on June 02, 2013

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    Good recipe except that the sauce took over 45 minutes to become syrupy!. This ruined the duck which was sitting around too long! Will do again but will use no more than half a cup of broth.

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  • on January 26, 2013

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    Great dish, Kelsey. I wasn't able to find fig jam in Ogden, so I used orange marmalade instead. It was very good, but I'll keep looking for figs. It also took much longer than 7 minutes to reduce the sauce, and the duck got kink of cold. Next time I'll make the sauce in advance with some reserved duck fat I've got. Also, I hate instant read thermometers. I used two different ones and had about a 15 degree difference between them. Anyone know of a good one?

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  • on November 13, 2012

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    The duck cooked in the cast iron skillet just the way Kelsey recommended was awesome and that alone deserved a 5. "Oh yeah...I did purchase the meat thermometer and I was a little scarred because there was blood still in the finished duck meat (wasn't sure about eating undercooked duck.However I googled it and its ok. However, they said when demand is high for a product, mass production comes into play and thats when animals begin to be raised like chickens are raised (the reason they have salmonella is due to filthy environment. So I would get this at those special markets like Fresh Market. I was disappointed with the way the fig sauce turned out though. It was runny, but Kelsey made a note: Add the sherry and reduce by half. This was tricky for me. Also, no one had Fig Jam, only Fig Preserves :(

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  • on October 02, 2012

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    Our guests totally loved this meal. I added royal rice mixture as another side but truthfully the beans would have been enough. In order not to buy sherry that wouldn't be used again, I replaced this with port that I do keep on hand (um not to cook with. The sauce was easy to make and totally finished off by our guests.

    Unfortunately for me I am currently living in Canada and cannot get the Cooking channel. Kelsey might have lost the Food Network challenge but she is wonderful on the Cooking Channel.

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  • on June 30, 2012

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    This was wonderful, and very easy.
    Big hit.

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