- 1 lb. duck breast fillet
- ½ teaspoon medium cracked black pepper
- 6 whole figs, halved lengthwise
- 1 oz. unsalted butter
- 1 orange, juiced
- Zest from the orange
Time: 45 minutes
Yield: 4 SERVINGS
- Preheat the oven to 450° F. Place the rack in the center of the oven.
- Remove the zest from the orange, then juice it.
- Stir together the honey, vinegar and orange juice.
- Melt the butter, in a skillet, over medium heat. When the foam has subsided add the figs and sauté.
- Pour the honey mixture and fruit vinegar over the figs and reduce to a glaze, about 6-8 minutes.
- Heat a frying pan over medium heat.
- Slice the skin side of the breast on the diagonal first in one direction, then the other to create a diamond lattice pattern. Do not cut through the fat cap.
- Rub fleur de sel and crushed black pepper into both sides of the breast.
- Place meat skin side down into the frying pan over medium heat and cook 4-5 minutes to render the fat and crisp the skin, turn and repeat for 2-3 minutes on the meat side.
- Remove the breast from the pan and drain the fat.
- Return the meat to the pan and put it in the preheated oven for 2-3 minutes more. You want it to be rare to medium-rare, depending on your preference.
- Remove from the oven and let the breast rest on a board for 5 minutes.
- Slice the duck breast on a diagonal and platter.
- Add the figs to the plate. Drizzle the glaze over the meat.
- Sprinkle the orange zest over.
- Finish with a generous pinch of fleur de sel and a drizzle of fig fruit vinegar.