Duck Breast with Red Wine Reduction & Roasted Figs

🧂 Ingredients

  • 2 duck breasts, skin on
  • salt
  • freshly ground black pepper
  • 1 tsp five-spice powder or fresh thyme leaves
  • 1 cup dry red wine (Pinot Noir or Syrah works well)
  • ½ cup chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 small shallot
  • 1 sprig fresh thyme or rosemary
  • 1 tablespoon unsalted butter
  • 8 ripe fresh figs
  • 1 tablespoon duck fat
  • 1 tablespoon balsamic vinegar

📖 Instructions

🦆 Prepare the Duck:
Pat the duck breasts dry. Score the skin in a crisscross pattern (don’t cut into the meat).
Season both sides with salt, pepper, and optional five-spice or thyme.
Place skin-side down in a cold skillet. Turn heat to medium and cook slowly to render the fat — about 6–8 minutes, until the skin is golden and crisp.
Flip and cook the meat side for another 3–5 minutes, depending on thickness and desired doneness (130–135°F for medium-rare).
Rest the duck, tented loosely with foil, for 10 minutes.

🧅 Roast the Figs:
While duck is resting, preheat oven to 400°F (200°C).
Toss fig halves with olive oil or duck fat, balsamic, salt, and pepper.
Roast on a small baking tray for 10–12 minutes, until tender and caramelized.

🍷 Make the Red Wine Reduction:
Pour off most of the duck fat from the pan, leaving a thin layer.
Sauté the finely chopped shallot in the same pan until soft, about 2 minutes.
Deglaze with the 1 cup red wine, scraping up any bits, then add ½ cup stock, 1 tablespoon balsamic, 1 teaspoon honey, and 1 sprig thyme.
Simmer until reduced by half and slightly syrupy, about 10–15 minutes.
Strain if desired. Finish with cold butter, whisked in to gloss the sauce.

🍽️ Serve:
Slice duck breast thinly across the grain.
Plate with roasted figs, and spoon the red wine reduction over the top.
Garnish with fresh herbs or microgreens if desired.

🍷 Wine Pairing:
Pair with the same red wine used in the sauce — ideally a Pinot Noir, Gamay, or Grenache. Something fruity but not overly tannic.

Submitted by: Chef Beatrice

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