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.
-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)
- 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.
- Remove from fridge about 20 minutes before cooking to ensure that it comes to room temperature. This helps cook the meat evenly and effectively.
- 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.
- 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.
- 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.
- Slice the duck breast against the grain and serve with a spoonful of fig balsamic reduction on top.