In addition to being rich in vitamins and minerals, figs contain high levels of calcium, which can help lessen the risk of osteoporosis. Their high fiber content helps to promote gut health, and there is some evidence that fig consumption may help to prevent cancer.
This recipe for Seared Duck Breast with Figs, Rosemary, and Lemon was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is the ultimate giving.”
– Jamie Oliver
Seared Duck Breast with Figs, Rosemary, and Lemon
From: Dinner in French, Melissa Clark (2020)
Ingredients
- Finely grated zest of ½ lemon
- 1 large garlic clove, finely grated or minced (a garlic press works great)
- 1 teaspoon + 1 Tbsp fresh rosemary leaves, finely chopped, divided
- ¾ teaspoon fine sea salt
- ⅛ teaspoon black pepper, freshly ground
- 2 (10- to 12-ounce) boneless duck breasts, patted dry (for some reason, many duck breast recipes assume [including this one] but do not state that the meat should be boneless. This ensures even cooking in a shorter time)
- 6 fresh figs, halved (any variety can be used, but large Calimyrna figs are especially good in this recipe. They have a distinctive nutty flavor)
- Juice of ½ lemon (or balsamic vinegar) for serving (balsamic syrup is a great option)
- Extra virgin olive oil for serving (optional)
- Flaky sea salt for serving
Instructions
- In a medium bowl, combine lemon zest, garlic, 1 teaspoon rosemary leaves, salt, and pepper.
- Using a sharp knife, cut shallow slits in a crosshatch pattern into the duck skin and fat, making sure not to pierce the flesh underneath. Rub the garlic mixture all over both breasts, then transfer them to a small, ribbed baking sheet. Refrigerate, uncovered, for at least 6 hours or overnight.
- Remove the duck from the refrigerator at least 30 minutes prior to cooking to allow it to come to room temperature. Heat the oven to 350°F (if the duck is not finished on the stovetop as discussed below).
- Pat the duck breasts dry and place skin side down in a large unheated ovenproof skillet (stainless steel, cast iron or enameled iron). (Note: A slow sear starting with a cold skillet and slowly increasing the temperature is important to allow the thick subcutaneous fat to render and the skin to become crispy without overcooking the meat.) Place the skillet over medium heat and cook until the fat has rendered, and the skin is crispy and golden, about 8–12 minutes. (Note: The duck should do most of its cooking [~80%] on this side.) Pour or spoon most of the fat from the skillet into a container and save for other dishes (it will keep in the refrigerator for 3 months).
- Flip the duck breasts over, remove the skillet from the heat, and scatter the figs and remaining rosemary leaves in the skillet but not on top of the duck. Place the skillet in the oven and cook the duck for 3–5 minutes for medium, 135°F on a meat thermometer. (Note: Finish cooking the duck in the skillet instead of the oven for more control. Make sure to caramelize the figs a bit. Also, the meat seems to have better flavor when cooked to 140°F.) Remove the skillet from the heat, transfer to a cutting board, cover with foil, and let rest 5–10 minutes. Slice the duck and serve it with figs on the side, a squeeze of lemon juice or a drizzle of balsamic vinegar or syrup, a drizzle of olive oil, and a sprinkle of flaky sea salt.
Notes
Duck breast has a wonderful, almost red meat flavor, plus it is very forgiving to cook since the meat is dark and moist. It also pairs very well with other fruits, such as blackberries, pomegranates, cherries, cranberries, dates, plums, citrus, and grapes. Partaking of duck breast should not be relegated to holidays or upscale restaurant meals.
Three main types of duck are available commercially—Pekin (or Long Island), Muscovy (or Barbary) and moulard (“mule duck”). Pekin ducks, first imported from China in the 1870s, are descended from the common mallard. The meat is light in color and more delicate in flavor, so it is more popular than the other commonly available ducks. The Muscovy duck is native to North and South America (not Moscow, as the name implies) and was domesticated by Native Americans prior to the arrival of Europeans. The meat is darker, less fatty, and more strongly flavored than the Pekin. Muscovy meat is often compared more to beef than fowl but can have gamey notes. The moulard duck is a hybrid of female Pekins and male Muscovys. It is commonly raised for foie gras as well as meat; the flesh is dark and strongly flavored like a Muscovy, but with a bigger fat layer like a Pekin. The breast meat can be a bit tough.