| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Does This Taste Funny? |
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Attributes:
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Book |
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Comments:
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We have a couple of fig trees that have started yielding a large numberof figs each year. We use them fresh on pizza, for example, and also make fig preserves. So this is a great way to use some of those preserves. You can also use plum preserves or marmalade. |
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Serving Suggestions:
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Serve with mashed potatoes, and a veg is desired. |
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Ingredients:
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2 boneless duck breasts (about 1 pound) Salt and freshly ground black pepper Juice of 1 orange 1/2 cup fig preserves 1 tbs. soy sauce 1 tbs. honey Thin strips of orange zest (optional) |
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Instructions:
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1. Turn the duck breasts, skin-side-down on a cutting board, and trim off any skin or fat that pokes out past the meat. Flip them over and score the skin in a crosshatch pattern using a very sharp knife, being careful not to cut all the way through the fat layer to the meat. Pat the breasts dry and salt and pepper them generously. 2. Lay the breasts, skin-side-down in a cold skillet, large enough to hold them comfortably, and set over medium heat. As the temperature comes up, the fat under the skin will render out through the scoring. Pour it off as you go, but save it to use in other recipes, like smashed potatoes, as well as to finish the sauce here. 3. The duck will do most of the cooking on the skin side. Once the skin is deep golden and crisp, turn the duck over. Cook until the internal temperature reaches 125°F in the thickest part of the breast--this will give you medium-rare duck. Remove it from the pan and let it rest, covered, for about eight minutes. While the duck rests, make the sauce: pour off all the fat from the pan. Glaze the pan with the orange juice, stirring to lift the delicious duck flavors. Add the fig preserves, soy sauce, and honey, and simmer until the sauce is reduced by a quarter. Stir in a tablespoon of the reserved duck fat and the orange zest, if using. 4. Cut the duck across the grain, at an angle, into 1/2 inch thick slices. Fan the slices out on two plates, drizzle liberally with the sauce, and serve. The duck is so rich and meaty. You'd swear it had a hoof. |
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Related recipes:
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None |
2026-09-22