Duck Breast with Sweet-and-Sour Figs

Serves: 4
Total Calories: 36


2 boneless ducks breasts (about 2 pounds each)
salt and freshly ground black pepper
8 fresh ripe green or black figs, or dried figs
1 tablespoon sugar
1/4 cup aged balsamic vinegar
1 tablespoon unsalted butter
1 tablespoon chopped fresh flat-leaf parsley


1 Remove the duck breasts from the refrigerator 30 minutes before cooking. Rinse the duck breasts and pat dry. Cut 2 or 3 diagonal slashes in the skin of the duck breasts without cutting through to the meat. Sprinkle generously with salt and pepper.

2 Meanwhile, cut the fresh figs in half or quarters if large. If using dried figs, soak them in warm water until plump, 15 to 30 minutes. Drain, then cut into quarters.

3 Place a rack in the center of the oven. Preheat the oven to 350°F. Have ready a small baking pan.

4 Heat a large non-stick skillet over medium-high heat. Add the duck breasts skin-side down. Cook the duck without turning it until nicely browned on the skin side, 4 to 5 minutes.

5 Brush the baking pan with some of the duck fat from the skillet. Place the duck breasts skin-side up in the pan and roast 5 to 6 minutes, or until the meat is a rosy pink color when cut in the thickest part.

6 While the duck is in the oven, pour off the fat from the skillet but don't wipe it clean. Add the figs, sugar, and balsamic vinegar. Cook, swirling the pan, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and swirl in the butter.

7 When done, place the duck breasts on a cutting board. Cut the breasts into 3/4-inch diagonal slices. Fan the slices on 4 warm serving plates. Spoon on the fig sauce. Sprinkle with parsley and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 36
Calories from Fat: 25

This Duck Breast with Sweet-and-Sour Figs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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