Duck breasts are fried in a pan directly with the skin, which in the result will turn into a delicious crisp. So that the whole fat is well melted from under the skin when frying, breasts are made longitudinal incisions. Melted duck fat will be excellent basis for a delicious fig jam sauce. Padded with dry sherry, shallots and balsamic vinegar, it acquires balanced tart sweet taste that is great It is combined with tender duck meat of medium roast. Serve the duck with fig sauce and with a vegetable side dish. It turns out exquisite holiday dish. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Duck
- 4 duck breasts at room temperature, weighing 180 g., Without cross bones on the skin surface nets
- 1 tsp vegetable oil
- Fresh chives, chopped, for serving
Fig sauce
- 1 shallot, chopped
- 3/4 Art. dry sherry
- 1.5 tbsp. lightly salted chicken stock
- 1/4 Art. fig jam
- 1/4 Art. balsamic vinegar
- 2 tbsp. l (30 gr.) Butter, chilled
Recipes with similar ingredients: duck breast, sherry, figs
Recipe preparation:
- Duck Breasts: Sprinkle abundantly on each duck breast. salt and black pepper. Heat over medium heat in a large cast iron skillet vegetable oil. Put duck breast skin down and reduce heat to a minimum. Fry fat slowly it thawed, and the skin became crisp, 8-10 minutes.
- As soon as the skin is browned and crisp, turn over breasts and continue cooking until a thermometer inserted into the a thick portion of meat, temperature 53 ° С-55 ° С (for weak roast), 5 minutes. Put on a plate or chopping board and let the meat rest for about 5 minutes. She will continue warm to a temperature of approximately 57 ° C. Do not cover with foil, so that the duck skin remains crisp.
- Figs: Drain almost all the fat from the pan, leaving only 1-2 tbsp. l., use the rest for another dish. Put on medium heat, add shallots and fry until softness. Add sherry and double it. Then add chicken stock, fig jam and balsamic vinegar and continue cook until the sauce thickens and becomes syrupy, another 5-7 minutes. Remove from heat, salt, pepper and stir creamy butter. Sprinkle with chives.
- Serve the thinly sliced duck breast with the sauce and any side dish.
