Seared Duck Breast with Fig and Balsamic Pan Sauce
This pan-seared dish pairs duck breast, skin on with fresh figs, quartered, balsamic vinegar and shallot, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
318g duck breast, skin on391 kcal
202g fresh figs, quartered101 kcal
29g balsamic vinegar5 kcal
58g shallot, minced42 kcal
12g extra virgin olive oil106 kcal
3g fresh thyme leaves3 kcal
3g sea salt0 kcal
1g black pepper3 kcal
Cooking instructions
duck breastsea saltblack pepper
Score the duck skin in a crosshatch, avoiding the meat. Season with salt and black pepper.
duck breast
Place duck skin-side down in a cold skillet. Turn heat to medium and render fat until skin is deep golden, 8-12 minutes; pour off excess fat as needed.
Flip and cook 3-5 minutes for medium-rare (or to desired doneness). Transfer to a plate to rest 5 minutes.
fresh figsbalsamic vinegarshallot
Pour off all but about 1 tsp fat. Add shallot and cook 1 minute; add figs and balsamic vinegar, scraping up browned bits.
duck breastfresh figsbalsamic vinegar
Simmer 2-3 minutes until syrupy. Slice duck and spoon fig-balsamic sauce over the top.
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