|Figs and duck don't rhyme but they are beautifully delicious together!|
Breast of duck seared and topped with sauteeds figs in butter.
1 large package of breast of duck (deboned)
Season with salt and black peppepr generously
About 6 - 8 figs cut in half
1 shallots roughly chopped
A tablespoon of honey
A drizzle of brandy
Kosher or sea salt/black pepper
On a very, very hot cast iron pan with a little olive oil- sear each side (skin down first) for 3-4 minutes until all sides are golden brown and continue cooking in a 400F degree preheated oven for another 10-15 minutes. Cover with aluminum foil, set aside and let it rest before slicing.
On a separate pan, heat some olive oil and a tablespoon of butter, sautee the shallots until soft, add a pinch of salt. Add the sliced figs, some honey, stirring until well incorporated (add some duck juices from cooked duck). Add a drizzle of brandy or white wine and let the alcohol evaporate. Check for seasoning and pour the fig sauce over the duck.
Serve with boiled potato and salad.