Best 5 Sauteed Duck Breast With Figs And Port Recipes

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Indulge in a culinary journey with our exquisite sautéed duck breast with figs and port recipe. This dish tantalizes the taste buds with its tender and juicy duck breast, perfectly complemented by the sweetness of ripe figs and the rich flavors of port wine. The delicate balance of flavors creates a harmonious symphony in every bite.

Alongside the main recipe, we also present variations to cater to your preferences. For those who prefer a crispy skin, our pan-seared duck breast with orange sauce recipe delivers an unforgettable taste experience. Alternatively, our roasted duck breast with honey glaze offers a succulent and flavorful twist.

For a more traditional approach, try our classic Peking duck recipe, which embodies the essence of Chinese cuisine. And if you're looking for a unique and aromatic dish, our Szechuan duck recipe promises an explosion of flavors that will leave you craving more.

No matter your culinary preferences, our diverse selection of duck recipes guarantees a delightful and memorable dining experience. Embark on this culinary adventure and savor the exquisite flavors that await you.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE



Pan-Seared Duck Breast with Orange Pan Sauce Recipe image

To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.

Provided by Sohla El-Waylly

Categories     Entree     Mains     Quick and Easy     Quick Dinners

Time 40m

Yield 4

Number Of Ingredients 8

4 duck breasts, 4 to 5 ounces (112 to 140g) each
Kosher salt
1/2 cup dry white wine (4 fluid ounces; 120ml)
1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
4 tablespoons unsalted butter (2 ounces; 60g)
1/4 cup (60ml) freshly squeezed orange juice from 1 orange
1 teaspoon freshly grated orange zest
Freshly ground black pepper, to taste

Steps:

  • Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
  • Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Cholesterol 189 mg, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, Sodium 856 mg, Sugar 3 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g

DUCK WITH FIGS AND PORT



Duck with Figs and Port image

Provided by Food Network Kitchen

Time 6h

Yield 4 servings

Number Of Ingredients 12

1 6-pound duck
2 medium shallots
1 2-inch piece ginger, peeled and sliced
1 1/2 teaspoons coriander seeds, cracked
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
1 cup ruby port
1 bay leaf
6 dried black figs, stemmed and halved
2 tablespoons cold unsalted butter, diced
1 teaspoon red wine vinegar

Steps:

  • Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts.
  • Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock.
  • Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.)
  • Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil.
  • Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes.
  • Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.

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.

SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE



Susan's Duck Breast With Fig and Port Sauce image

This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.

Provided by Expat in Holland

Categories     Duck Breasts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 large duck breast halves
1 tablespoon olive oil
1/2 teaspoon fresh thyme, minced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 cup beef stock or 1 cup beef broth
1 cup chicken stock or 1 cup chicken broth
3 tablespoons butter
1 large shallot, minced
1/2 cup port wine
4 tablespoons fig preserves
1 tablespoon flour

Steps:

  • Preheat oven to 400°F.
  • In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
  • While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
  • In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
  • Turn duck over and let cook 2 minutes.
  • Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
  • Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
  • Add shallot and cook until tender.
  • Add port wine and bring to a boil. Reduce by half.
  • Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
  • Add fig preserves. Stir until completely melted and combined into sauce.
  • In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
  • Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
  • Cut duck breast, into 1/2 inch slices, angled, against the grain.
  • On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
  • Serve immediately. Bon Appetit.

Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8

DUCK WITH WILD MUSHROOMS AND FIG SAUCE



Duck with Wild Mushrooms and Fig Sauce image

Provided by Roy Breiman

Categories     Duck     Mushroom     Bake     Fig     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

30 dried black Mission figs
2 cups dry red wine
2 1/4 cups canned low-salt chicken broth
2 cinnamon sticks
5 tablespoons butter
1/3 cup finely chopped shallots
1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced
1 teaspoons finely chopped peeled fresh ginger
3 tablespoons chopped fresh chives
1/4 cup honey
4 6-ounces boneless duck breasts, with skin
1 tablespoon olive oil
Fresh chives (optional)

Steps:

  • Cut 14 figs in half lengthwise. Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan. Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes. Strain sauce, pressing on solids to release juices. Discard solids. (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 450°F. Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté until mushrooms are tender, about 4 minutes. Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes. Stir in chives. Keep warm.
  • Place remaining 16 figs in small glass baking dish. Drizzle honey over figs. Bake until figs are tender and honey is slightly caramelized, about 12 minutes.
  • Meanwhile, sprinkle duck breasts with salt and pepper. Melt remaining 1 tablespoon butter with olive oil in another heavy large skillet over medium heat. Add duck breasts, skin side down, and cook 5 minutes. Turn duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
  • Spoon mushrooms into center of each plate, dividing equally. Slice duck breasts and arrange atop mushrooms. Rewarm sauce and spoon over duck. Place 4 caramelized figs on each plate. Garnish with chives, if desired.

Tips:

  • To ensure the duck breast is cooked evenly, score the skin and fat in a crosshatch pattern before searing. This will allow the heat to penetrate the meat more easily.
  • When searing the duck breast, start with a cold pan. This will help to render the fat slowly and prevent the meat from sticking.
  • Sear the duck breast for 3-4 minutes per side, or until the skin is golden brown and crispy. Do not overcrowd the pan, or the duck will not cook evenly.
  • Transfer the duck breast to a warm oven to finish cooking. This will help to ensure that the meat is cooked through without overcooking.
  • Let the duck breast rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the duck breast with a variety of accompaniments, such as roasted figs, port wine sauce, and mashed potatoes.

Conclusion:

Duck breast is a versatile ingredient that can be cooked in a variety of ways. When seared and roasted properly, duck breast is tender, juicy, and flavorful. The rich flavor of the duck pairs well with a variety of sweet and savory sauces and accompaniments. Whether you are looking for a special occasion meal or a quick and easy weeknight dinner, sautéed duck breast with figs and port is a delicious and satisfying option.

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