Ingredients
Duck
- Four 6oz boneless duck breasts, skin scored in crosshatches at room temperature
- Kosher salt and freshly cracked black pepper
- 1 Tbsp. J. Olive Co. Garlic Olive Oil
Fig Sauce
- 1 shallot, minced
- ¾ cup dry sherry
- 1 ½ cups low-sodium chicken broth
- ¼ cup fig jam
- ¼ cup J. Olive Co. Fig Balsamic
- 3 Tbsp. J. Olive Co. Garlic Olive Oil
- Kosher salt freshly cracked black pepper
Instructions
- Sprinkle each duck breast liberally with salt and pepper. Heat olive oil in a large cast-iron skillet over medium-low heat. Add duck to the skillet skin-side down and reduce heat to low letting the duck fat slowly render until the skin becomes crispy – around 8-10 minutes.
- Once the skin is crispy and golden brown, flip and continue cooking until the inside temperature reaches 128-130 degrees. For medium rare duck, you will want to cook for about 5 minutes. Transfer to a plate and allow to rest for about 5 minutes. It will continue to cook. Don’t cover with anything so the skin will stay crispy.
- Fig sauce: pour off 1-2 tablespoons of fat from the skillet, reserving the excess for other use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Once reduced, add the chicken broth, fig jam, and balsamic vinegar, and simmer for 5-7 minutes. Remove from heat and season with salt and pepper. Whisk in olive oil
- Slice duck breast thin and serve with sauce on top or on the side of the plate. Garnish with chopped chives.