Duck Breast And Fig Salad With A Red Wine Vinaigrette Recipes

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SEARED DUCK BREAST WITH FIG SAUCE



Seared Duck Breast with Fig Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish

Steps:

  • For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
  • Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
  • For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
  • Serve the sauce alongside thinly sliced duck breast.

DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE



Duck Breast with Frisée Salad and Port Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Duck     Mustard     Roast     Quick & Easy     Dinner     Port     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 7

1 (8-to 10-ounce) boneless duck breast with skin
1 tablespoon olive oil
1 shallot, finely chopped
1/4 cup tawny Port
1 teaspoon Dijon mustard
3 cups torn frisée
1 tablespoon sliced almonds, lightly toasted

Steps:

  • Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
  • Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
  • Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
  • Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.

GRILLED FIG AND DUCK SALAD



Grilled Fig and Duck Salad image

Make and share this Grilled Fig and Duck Salad recipe from Food.com.

Provided by AmandaInOz

Categories     Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 duck breasts
6 fresh figs
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon pomegranate molasses
1 cup salad leaves (such as watercress, rocket, radicchio or baby frisee)
sea salt
pepper

Steps:

  • Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp.
  • Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.
  • Remove from heat and allow to rest in a warm place.
  • Cut figs in half and grill for a minute until browned.
  • Meanwhile make a dressing with the oil, vinegar and pomegranate molasses. Toss the salad leaves in the dressing and season with salt and pepper.
  • Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.

Nutrition Facts : Calories 570.1, Fat 29.6, SaturatedFat 7.5, Cholesterol 326.4, Sodium 202.4, Carbohydrate 14.4, Fiber 2.2, Sugar 12.2, Protein 59.4

DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH



Duck Two Ways With Clementine-Fig Relish image

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Provided by Andy Baraghani

Categories     Bon Appétit     Duck     Roast     Coriander     Citrus     Fig     Thyme     Brandy     Leek     White Wine     Christmas     Wheat/Gluten-Free     Hanukkah     Dinner

Yield Serves 8

Number Of Ingredients 22

Duck:
1 tablespoon black peppercorns, lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 tablespoon fennel seeds, lightly crushed
8 duck legs (about 8 1/2 pounds), excess fat trimmed, frenched
Kosher salt
4 duck breasts (about 3 1/2 pounds), fat trimmed
2 tablespoons vegetable oil
2 medium leeks, white and pale-green parts only, chopped
12 sprigs thyme
4 garlic cloves, crushed
2 bay leaves
2 cups dry white wine
Relish and assembly:
2 clementines, very thinly sliced crosswise (with peel), seeds removed
1 cup dried black Mission figs, halved
1 1/2 cups cognac or brandy
1 cup sugar
2 tablespoons whole grain mustard
1/2 teaspoon crushed red pepper flakes
2 bay leaves
2 tablespoons sherry vinegar or red wine vinegar

Steps:

  • Duck:
  • Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2" apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.
  • If chilling, let duck legs sit at room temperature 1 hour before braising.
  • Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.
  • Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit-this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2-2 hours.
  • Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2-2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.
  • Relish and assembly:
  • Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10-15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.
  • Let duck breasts sit until room temperature, about 1 hour.
  • Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12-15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.
  • Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10-15 minutes.
  • Serve duck legs and sliced breasts with reserved relish.
  • Do Ahead
  • Duck legs can be braised 2 days ahead. Keep chilled. Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.

DUCK BREAST WITH FRESH FIGS



Duck Breast With Fresh Figs image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons five-spice powder
Freshly ground black pepper
2 tablespoons soy sauce
2 duck breasts (magret)
12 to 15 fresh black figs
2 tablespoons unsalted butter
2 shallots, minced
1 teaspoon fresh thyme leaves
1 cup dry red wine
1 tablespoon duck or veal stock
Salt

Steps:

  • Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
  • Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1 1/2 minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
  • Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
  • Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
  • When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams

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