Fig Glazed Duck Breast Recipe

Directions for Preparing Fig Glazed Duck Breast and Pecan Rice Pilaf

1. 1

   Prepare the Duck Breasts

   Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper.

2. 2

   Cook the Duck Breasts

   In a skillet over medium heat, place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is crispy and golden. Flip the breasts and cook for an additional 4-5 minutes to desired doneness. Remove from skillet and let rest.

3. 3

   Make the Fig Glaze

   In the same skillet, remove excess fat, leaving about 1 tablespoon. Add fig preserves and balsamic vinegar, stirring to combine. Cook for 2-3 minutes until the glaze thickens slightly.

4. 4

   Prepare the Pecan Rice Pilaf

   In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened. Stir in the rice and cook for 2 minutes.

5. 5

   Cook the Rice

   Add chicken broth and thyme to the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

6. 6

   Finish the Pilaf

   Once rice is cooked, stir in the pecan halves. Fluff with a fork.

7. 7

   Serve

   Slice the duck breasts and plate them with the pecan rice pilaf. Drizzle the fig glaze over the duck and serve warm.