Duck Breast Recipe

Preparation Steps

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

2. 2

   Cook the Duck

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes until the internal temperature reaches 135°F (medium-rare). Remove from skillet and let rest.

3. 3

   Make the Fig-Marsala Reduction

   In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the Marsala wine and fig preserves. Bring to a simmer, scraping up any brown bits. Cook until reduced by half and thickened, about 5-7 minutes. Set aside.

4. 4

   Prepare the Potato & Caramelized Onion Hash

   Dice the potatoes and onion. In a separate skillet, heat olive oil over medium heat. Add the diced potatoes and cook until golden. Add the sliced onion and cook until caramelized, about 10-15 minutes. Season with salt and pepper.

5. 5

   Cook the Seasonal Vegetables

   In another skillet, melt butter over medium heat. Add the seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.

6. 6

   Plate the Dish

   Slice the duck breast and serve over the potato and onion hash. Drizzle with fig-Marsala reduction and serve with seasonal vegetables on the side.