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.