Seared Duck Breast with Fig Sauce Recipe

Name: Seared Duck Breast with Fig Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature; Kosher salt and freshly cracked black pepper; 1 teaspoon vegetable oil; 1 shallot, minced; 3/4 cup dry sherry; 1 1/2 cups low-sodium chicken broth; 1/4 cup fig jam; 1/4 cup balsamic vinegar; Kosher salt and freshly cracked black pepper; 2 tablespoons unsalted butter, chilled; Fresh chives, chopped, for garnish

Servings: persons

Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish

1
For the duck breasts: Sprinkle each duck breast liberally with salt and pepper.
2
Heat the vegetable oil in a large cast-iron skillet over medium-low heat.
3
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.
4
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.
5
Transfer to a plate or cutting board and allow to rest about 5 minutes.
6
It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
7
For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use.
8
Over medium heat, add the shallots and cook until softened.
9
Add the sherry and reduce by half.
10
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.
11
Remove from the heat, season with salt and pepper and whisk in the butter.
12
Garnish with chopped chives.
13
Serve the sauce alongside thinly sliced duck breast.

212

kcal

Calories

Fat

Protein

Fat 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

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 11 ingredients. The key ingredients include: Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature, Kosher salt and freshly cracked black pepper, 1 teaspoon vegetable oil, 1 shallot, minced, and more.

Yes, Seared Duck Breast with Fig Sauce falls under the Meat & Poultry 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!

Seared Duck Breast with Fig Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions