Seared Duck Breast with Figs and Pinot Noir Shallot Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Seared Duck Breast with Figs and Pinot Noir Shallot Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 2 large (12 to 16 ounce) duck breasts, skin on
- Sea salt and fresh ground black pepper
- 1 large shallot, minced
- 2 tablespoons finely chopped fresh thyme, divided
- 1 cup low-sodium chicken broth
- ¾ cup Pinot Noir or other fruity red wine
- 6 fresh figs, halved lengthwise
- 2 tablespoons unsalted butter, cut into ½-inch dice
To prepare duck: Score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about ½-inch across; this helps the fat render and crisps up the skin. Generously season duck breasts with salt and pepper. Add duck breasts, skin side down to a dry skillet and set over medium heat to slowly render down the fat. While rendering, pour off the fat regularly into a bowl or jar and keep for later use. After 8 to 10 minutes, flip duck breasts over and cook flesh side down for 2 to 4 minutes more. Transfer breasts to a rack set over a rimmed baking sheet and tent loosely with foil to keep warm.
To make pan sauce: Pour off all but 1 tablespoon of fat from skillet and return over medium heat. Add shallot and 1 tablespoon thyme and cook, stirring frequently, until softened, about 2 minutes. Add broth and wine and cook, scraping the bottom of the skillet to release browned bits. Add figs and simmer until figs are heated through and sauce is thickened, about 5 minutes. Whisk in butter. Taste and adjust seasoning with salt and pepper. Keep warm over low heat.
To serve: Slice breasts into ¼-inch thick slices on the diagonal using a sharp slicing knife. Divide slices evenly between 4 warmed serving plates, overlapping the slices slightly. Ladle 2 to 3 ounces of sauce over the duck slices. Garnish with remaining 1 tablespoon thyme and serve immediately.
To make pan sauce: Pour off all but 1 tablespoon of fat from skillet and return over medium heat. Add shallot and 1 tablespoon thyme and cook, stirring frequently, until softened, about 2 minutes. Add broth and wine and cook, scraping the bottom of the skillet to release browned bits. Add figs and simmer until figs are heated through and sauce is thickened, about 5 minutes. Whisk in butter. Taste and adjust seasoning with salt and pepper. Keep warm over low heat.
To serve: Slice breasts into ¼-inch thick slices on the diagonal using a sharp slicing knife. Divide slices evenly between 4 warmed serving plates, overlapping the slices slightly. Ladle 2 to 3 ounces of sauce over the duck slices. Garnish with remaining 1 tablespoon thyme and serve immediately.