Seared Duck Breast with Balsamic Figs
Skin rendered slow in a cold pan until it shatters, then a fig and balsamic sauce built in the same fat.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Written
Method
-
Score the duck skin in a tight crosshatch, cutting through the fat but not into the meat, then season both sides heavily with salt and pepper.
-
Lay the duck skin-side down in a cold, dry skillet and set over medium-low heat, letting the fat render slowly until the skin is deep golden brown and mostly crisp, 10 to 12 minutes.
-
Pour off all but a thin film of the rendered fat, saving the rest for another use.
-
Flip the duck and sear the flesh side for 2 to 3 minutes, until a thermometer inserted in the center reads 130°F for medium-rare.
-
Transfer the duck to a plate and tent loosely with foil to rest.
-
Add the figs to the pan cut-side down and cook until they caramelize at the edges, about 2 minutes.
-
Add the balsamic vinegar, honey, and thyme, scraping up the browned bits, and simmer until the sauce coats the back of a spoon.
-
Remove from heat and swirl in the butter until the sauce turns glossy.
-
Slice the duck against the grain and serve with the figs and sauce spooned over.
Notes
The cold-pan start is the whole trick: it gives the fat time to render before the pan ever gets hot enough to seize the skin, so you end up with something closer to cracklings than rubber. Pull the duck by temperature, not the clock — a few minutes either way is the difference between medium-rare and shoe leather.
No figs in season, no problem — halved plums or pitted cherries take the balsamic just as well. Serve this over something that can soak up the sauce: soft polenta, or just a torn piece of bread.