Seared Duck Breast With Sugared Figs And Arugula Recipes

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

SEARED DUCK BREAST WITH FIG SAUCE

Steps:

• 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.

SEARED DUCK BREAST WITH SUGARED FIGS AND ARUGULA

Steps:

• Preheat the oven to 400°F.
• Wipe the figs clean, remove the stems, then halve them lengthwise. Place the figs, cut-side up, on a wire rack set on a foil-lined baking sheet. Drizzle the figs with 2 tablespoons of the olive oil, then sprinkle with the sugar. Roast in the oven for about 15 minutes, or until soft. Drizzle with the vinegar as soon as they come out of the oven. Decrease the oven temperature to 375°F.
• Film the bottom of a large, ovenproof sauté pan with 2 tablespoons olive oil and heat over medium-low heat. Add the duck breasts, skin-side down, and cook for 8 to 10 minutes, or until most of the fat renders and the skin crisps. As the breasts sear, spoon off the excess fat as it pools in the pan. When the fat has rendered, transfer the breasts to a plate and pour off all the accumulated fat. Return the breasts, skin-side up, to the pan and transfer the pan to the oven. Roast for no more than 2 to 3 minutes, then remove the breasts from the pan and allow to rest while you make and dress the salad.
• Pick off the smallest and most tender arugula leaves and wash well. Pat dry. Toss with the remaining 2 tablespoons olive oil and the lemon juice; season with salt and pepper.
• Lay 3 figs out on each of 4 plates. Slice each duck breast on the diagonal and fan out over the figs, then nestle the arugula salad next to it.