Pan-seared duck with caramelized figs and peppery greens.
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Nutrition per Serving
Ingredients
Estimated total cost: €19.11 · €4.78/serving
- 6 tablespoons extra-virgin olive oilEst. price €0.36–€0.90
- Rock or turbinado sugar, for sprinklingEst. price €0.05–€0.15
- 1 teaspoon Chianti vinegarEst. price €0.15–€0.35
- Kosher salt and freshly ground pepperEst. price €0.02–€0.05
- 12 Kadota or Mission figsEst. price €3.00–€6.00
- 4 (5- or 6-ounce) duck breasts, skin onEst. price €14.00–€22.00
- 1 bunch arugulaEst. price €1.50–€3.00
- 1 teaspoon fresh lemon juiceEst. price €0.03–€0.08
Steps
- 1Begin by preheating the oven to a temperature of 400°F.
- 2Begin by cleaning the figs and cutting off the stems before slicing them in half lengthwise. Arrange the halved figs with their cut side facing up on a wire rack placed over a baking sheet lined with foil. Next, evenly distribute 2 tablespoons of olive oil over the figs followed by a sprinkling of sugar. Roast the figs in the oven until they are tender, which should take approximately 15 minutes. Once out of the oven, immediately drizzle them with vinegar. Remember to reduce the oven temperature to 375°F after this step.
- 3Begin by coating the base of a large oven-safe sauté pan with 2 tablespoons of olive oil, then heat it over medium-low heat. Place the duck breasts in the pan with the skin side facing down and cook them for 8 to 10 minutes until the fat is mostly rendered and the skin becomes crispy. Remove any excess fat that accumulates in the pan as the breasts sear. Once the fat has been rendered, transfer the breasts to a plate and discard all excess fat from the pan. Return the breasts to the pan with their skin side facing up, then place the pan in the oven. Roast for a maximum of 2 to 3 minutes before taking out the breasts from the oven. Let them rest while you prepare and season your salad.
Cultural note
Duck with caramelized figs is a dish that combines savory and sweet flavors, a common theme in Mediterranean cuisine. The use of Chianti vinegar reflects Italian influences, and the practice of caramelizing figs has roots in French and Middle Eastern cooking traditions.
Seasonal note
Duck is commonly available year-round, while figs are in season during late summer and early fall, making this dish ideal for late summer or early fall. Arugula is a cool-weather crop, so it is best enjoyed in the spring or fall.
Health note
This dish is high in protein and good fats from the duck, providing essential nutrients for muscle growth and overall health. The figs add fiber and natural sweetness, while arugula contributes vitamins A and C for immune support.
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