Duck breast is a rich protein that is complemented by other bold ingredients to contrast its deep flavor. Our fig balsamic vinegar is just the perfect choice to add acidity with a unique complexity that comes from the tangy fruity notes this balsamic carries. One of my favorite ways to cook duck breast is by crisping up the skin to achieve a truly mouthwatering bite. This recipe is simple yet special, perfect for a date night or a night when you want to treat yourself like royalty. Pair this with sides like mashed sweet potatoes and a hearty green salad, and don’t forget the bottle of wine. I suggest a beautiful Pinot Noir to cut through the fattiness of the duck.

Ingredients:

-2 duck breasts

-3 tablespoons of fig balsamic vinegar, plus 1 cup for the reduction sauce

-1-2 sprigs of rosemary

-Salt and pepper (to taste)

Directions:

1. Add the balsamic vinegar to a shallow dish for marinating. Score the duck breasts on the skin side by carefully slicing shallow criss-cross lines with a sharp knife, making sure not to pierce the meat. Place the duck breast in the marinade with the non-skin side down and marinate for 25 minutes to 2 hours in the fridge.
2. Remove from fridge about 20 minutes before cooking to ensure that it comes to room temperature. This helps cook the meat evenly and effectively.
3. Sprinkle salt and pepper over the duck breast before searing. Heat your skillet over medium high until hot and sear the duck breast skin-side down. Oil is not necessary as the skin will produce enough fat for cooking. Let this side sear for about 5 minutes or until the skin is golden browned and crispy.
4. Carefully pour out 95% of the rendered fat and flip to sear the other side, 5 minutes for rare and about 7-8 minutes for med-rare. Remove from pan and cover the duck with foil to let this rest while you make the reduction sauce.
5. Remove any excess fat and deglaze the crispy bits left over with 1 cup of the fig balsamic and add the sprigs of rosemary. Allow this liquid to reduce over medium-low heat for about 8 minutes, stirring frequently. Remove the rosemary spriggs (save for garnish if desired) and strain the sauce with a mesh strainer.
6. Slice the duck breast against the grain and serve with a spoonful of fig balsamic reduction on top.