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Duck Breast with Fig and Red Wine Reduction
Duck Breast with Fig and Red Wine Reduction

Duck Breast with Fig and Red Wine Reduction
A rich and flavorful dinner featuring seasonal figs and succulent duck breast.
Duck Breast with Fig and Red Wine Reduction

This meal provides a good balance of protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     fig
  • 150
    ml
     red wine
  • 1
    item
     shallot
  • 1
    tbsp
     honey
  • 1
    tsp
     thyme
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Duck Breast with Fig and Red Wine Reduction
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breasts and sear for another 2 minutes.
  5. Transfer the duck breasts to a baking dish and roast in the oven for 8-10 minutes for medium-rare.
  6. In the same pan, add chopped shallot and sauté until translucent.
  7. Add figs, red wine, honey, and thyme. Simmer until the sauce thickens, about 10 minutes.
  8. Slice the duck breasts and serve with fig and red wine reduction drizzled on top.
Nutrition Per Serving 600 g Per 100g
Energy 730 kcal 122 kcal
Protein 50 g 8.3 g
Fibre 5 g 0.8 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 30 g 5.0 g
Fat 45 g 7.5 g
  • 2
    item
     duck breast
  • 200
    g
     fig
  • 150
    ml
     red wine
  • 1
    item
     shallot
  • 1
    tbsp
     honey
  • 1
    tsp
     thyme
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and cook until the skin is crispy, about 6-8 minutes.

Flip the duck breasts and sear for another 2 minutes.

Transfer the duck breasts to a baking dish and roast in the oven for 8-10 minutes for medium-rare.

In the same pan, add chopped shallot and sauté until translucent.

Add figs, red wine, honey, and thyme. Simmer until the sauce thickens, about 10 minutes.

Slice the duck breasts and serve with fig and red wine reduction drizzled on top.

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