Duck Breast with Fig & Fleur de Sel

Duck Breast with Fig & Fleur de Sel


1 lb. duck breast

6 whole figs, halved lengthwise

2 tablespoons honey

1 tablespoon red wine vinegar

1 orange, juiced

2 tablespoons unsalted butter

Fleur de sel

Slice small square cuts into the skin side of the duck breast.

Place skin side down into a frying pan over medium heat and cook for 6-7 minutes, turn and repeat for 3-4 minutes on meat side.

Remove the filet and set aside.

In the same pan, melt the butter and add the figs.

In a small bowl mix honey, vinegar and orange juice together.

Pour mixture over figs. Cook until ingredients are combined 6-8 minutes.

Remove from heat.

Gently slice the duck filet and serve with figs and sauce, top with a pink of Fleur de Sel.


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