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Seared Duck Breast with Fig and Balsamic Reduction
Seared Duck Breast with Fig and Balsamic Reduction

Seared Duck Breast with Fig and Balsamic Reduction
A sophisticated dish featuring seared duck breast paired with a seasonal fig and balsamic reduction.
Seared Duck Breast with Fig and Balsamic Reduction

To provide a balanced and elegant meal that supports a healthy lifestyle while offering a gourmet dining experience.

Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 3
    item
     fig
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    clove
     garlic
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Seared Duck Breast with Fig and Balsamic Reduction
Instructions:
  1. Score the skin of the duck breast and season with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breast skin-side down.
  3. Cook for about 6-8 minutes until the skin is crispy and golden brown.
  4. Flip the duck breast and cook for another 4-5 minutes for medium-rare.
  5. Remove the duck from the skillet and let it rest for at least 5 minutes.
  6. In the same skillet, add olive oil and sauté minced garlic until fragrant.
  7. Add chopped figs and balsamic vinegar, cooking until the mixture thickens slightly.
  8. Stir in fresh thyme leaves and season with salt and pepper to taste.
  9. Slice the duck breast thinly and serve with the fig and balsamic reduction drizzled over.
Nutrition Per Serving 309 g Per 100g
Energy 573.3 kcal 186 kcal
Protein 38.8 g 12.6 g
Fibre 1.8 g 0.6 g
Salt 0.4 g 0.1 g
Sugar 14.1 g 4.6 g
Carbohydrates 17.5 g 5.7 g
Fat 38.3 g 12.4 g
  • 1
    item
     duck breast
  • 3
    item
     fig
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    clove
     garlic
1
Servings
0

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

Heat a skillet over medium-high heat and place the duck breast skin-side down.

Cook for about 6-8 minutes until the skin is crispy and golden brown.

Flip the duck breast and cook for another 4-5 minutes for medium-rare.

Remove the duck from the skillet and let it rest for at least 5 minutes.

In the same skillet, add olive oil and sauté minced garlic until fragrant.

Add chopped figs and balsamic vinegar, cooking until the mixture thickens slightly.

Stir in fresh thyme leaves and season with salt and pepper to taste.

Slice the duck breast thinly and serve with the fig and balsamic reduction drizzled over.

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