Duck with Wild Mushrooms and Fig Sauce Recipe

Name: Duck with Wild Mushrooms and Fig Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 dried black Mission figs; 2 cups dry red wine; 2 1/4 cups canned low-salt chicken broth; 2 cinnamon sticks; 5 tablespoons butter; 1/3 cup finely chopped shallots; 1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced; 1 teaspoons finely chopped peeled fresh ginger; 3 tablespoons chopped fresh chives; 1/4 cup honey; 4 6-ounces boneless duck breasts, with skin; 1 tablespoon olive oil; Fresh chives (optional)

Servings: persons

30 dried black Mission figs
2 cups dry red wine
2 1/4 cups canned low-salt chicken broth
2 cinnamon sticks
5 tablespoons butter
1/3 cup finely chopped shallots
1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced
1 teaspoons finely chopped peeled fresh ginger
3 tablespoons chopped fresh chives
1/4 cup honey
4 6-ounces boneless duck breasts, with skin
1 tablespoon olive oil
Fresh chives (optional)

1
Cut 14 figs in half lengthwise.
2
Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan.
3
Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes.
4
Strain sauce, pressing on solids to release juices.
5
Discard solids.
6
(Can be prepared 1 day ahead.
7
Cover and chill.)
8
Preheat oven to 450F.
9
Melt 4 tablespoons butter in heavy large skillet over medium-high heat.
10
Add shallots and saute until translucent, about 4 minutes.
11
Add mushrooms and ginger; saute until mushrooms are tender, about 4 minutes.
12
Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes.
13
Stir in chives.
14
Keep warm.
15
Place remaining 16 figs in small glass baking dish.
16
Drizzle honey over figs.
17
Bake until figs are tender and honey is slightly caramelized, about 12 minutes.
18
Meanwhile, sprinkle duck breasts with salt and pepper.
19
Melt remaining 1 tablespoon butter with olive oil in another heavy large skillet over medium heat.
20
Add duck breasts, skin side down, and cook 5 minutes.
21
Turn duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
22
Spoon mushrooms into center of each plate, dividing equally.
23
Slice duck breasts and arrange atop mushrooms.
24
Rewarm sauce and spoon over duck.
25
Place 4 caramelized figs on each plate.
26
Garnish with chives, if desired.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 dried black Mission figs, 2 cups dry red wine, 2 1/4 cups canned low-salt chicken broth, 2 cinnamon sticks, and more.

Yes, Duck with Wild Mushrooms and Fig Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck with Wild Mushrooms and Fig Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions