I am absolutely in love with Duck breasts!! After I recovered from the fact that I used to feed ducks at the lake when I was little and tried a duck breast I realized how delicious they were. It is important to cook the duck breast to a medium rare, unlike a chicken breast. Paired with figs and fig sauce, this is one of my favorite recipes. It also does not take long and the presentation is so fancy :-)
1-2 Duck Breasts (depending on serving size and how many guests)
2 teaspoons kosher salt
1 shallot, minced
1/3 cup sherry
1 cup chicken stock
1/4 cup fig jam
3 tablespoons balsamic vinegar
2 tablespoons salted butter
2 baby bok choy, blanched
1 tablespoon of butter or olive oil
salt and pepper
Fresh figs, sliced
Make the fig sauce. Sauté the minced shallot in reserved duck fat or high smoke point oil until tender. Whisk in sherry and chicken stock and allow to reduce by half. Whisk in fig jam and balsamic vinegar and cook on low for another 5 minutes. Finish sauce with butter. Set aside.
Start with a cold cast iron skillet. Score duck breast with a sharp knife and sprinkle kosher salt on both sides. Allow duck to come to room temperature. Place duck breast(s) into cold skillet, skin side down. Slowly heat up skilled to render the fat. If you cook the duck breast too quickly it will seal in a larger layer of fat. You want to render out most of the fat and create a beautiful sear on the skin side of the duck breast. After, increasing temperature to medium-medium high you will get a crispy and gold sear on the skin side. (about 10 minutes) flip and continue cooking until breast reaches 125-128. Remove from heat and allow to rest at least 15 minutes.
Prepare the baby bok choy. Slice the bok choy in half and slice an X into root side. Bring a large pot of salted water to a boil and have an iced water bath ready to the side. Blanch bok choy for 1.5-2 minutes and using tongs scoop into iced water bath to stop cooking. Remove and sauté in a bit of olive oil or a tablespoon of butter. Season with salt and pepper.
Place sautéed baby bok choy on plate, top with sliced figs. Slice duck and fan over side of plate. Top with fig sauce and sprinkle sliced green onions on top. Enjoy!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: