Duck Breast With Fresh Figs And Fleur De Sel


  • 1 lb. duck breast fillet
  • 1 teaspoon + a pinch for finishing Esprit du Sel Fleur de Sel
  • ½ teaspoon medium cracked black pepper
  • 6 whole figs, halved lengthwise
  • 1 oz. unsalted butter
  • 2 teaspoons honey (thyme or rosemary would be nice. Lavender would be lovely) 776 Deluxe Greek Thyme Honey
  • 1 orange, juiced
  • Zest from the orange


Time: 45 minutes
  • 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.
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