Caramelized duck breast with grilled figs

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Duck breast recipe with figs

Caramelized duck breast with grilled figs
Image from Pixabay

This recipe of duck breast with figs is ideal for a festive meal. Duck breast is generally prepared with fruit (oranges, currants, etc.). Of all the recipes, however, it stands out as the most aromatic and appetizing due to the way in which the taste of orange and figs is combined.

Ingredients for duck breast with figs: 4 duck skins (about 200 g each ), 3 oranges peeled and cut round, 6 figs without stalk, 1 tablespoon olive oil.

For the syrup: 2 tablespoons brown sugar, 3 tablespoons honey, juice and grated zest from a lemon, 1 tablespoon red wine vinegar, 1 chilli, without seeds, chopped, 1 tablespoon dried coriander, 1 cinnamon stick, 4 bay leaves, salt, pepper.

Preparation mode: put all the ingredients for the syrup in a large saucepan. Add 6 tablespoons of water, sprinkle salt and pepper and leave the saucepan on a low heat for 8-10 minutes, until the syrup has dropped by half and has acquired a sticky consistency. We’re putting the saucepan away from the fire.

Put a Teflon pan on the oil-free fire (the duck breast has a lot of fat). Add the pieces of breast with the skin down to the pan and fry them for about 15 minutes over a low heat (the duck breast will leave about 100 ml of fat in the pan). The resulting fat can be stored in the refrigerator, in a jar with a lid, it is excellent for baked potatoes, instead of oil.

We heat the oven to the fifth step (200 degrees Celsius). Put the pieces of meat in the tray. Add 1/2 of the syrup and bake for 10 minutes. Remove the tray, add the rest of the syrup along with the orange rings, then place the tray back in the oven for another 10-12 minutes.

Meanwhile, cut the figs into halves or quarters (depending on their size) and mix them in a bowl with olive oil, salt and pepper. Heat the grill and fry the figs for 2 minutes on each side over a high heat. Cut the duck breast into slices and serve with the orange rounds and grilled figs.

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