Roasted Duck Breast

Step 1

Place the duck breast on a chopping board and with the tip of a very sharp knife, score a diamond pattern into the duck skin. Slice carefully, not to cut through the fat and into the breast meat. Rub salt and pepper into the skin of the duck, on both sides.

Step 2

In a sauté pan, heat some clarified butter or olive oil and when hot sear the breast on skin side down for a couple minutes, flip on other side and cook for about 4 to 4 minutes until golden brown and bake in oven 8 to 10 minutes depending on the size. Until the internal temperature reaches 140°. Remove the breast and let rest for 10 minutes before carving and serving. Slice the breast according to your taste.

Step 3

In a saucepan, heat the butter until foamy, add the shallots and cook until light golden brown. Add garlic, the fig, fig jam, the vinegar and the Madeira, and stock, cook for about 10 to 15 minutes.

Step 4

Adjust seasoning with salt & pepper, adjust consistency with cornstarch if needed.

Step 5

Strain the sauce through a fine sieve for a smooth texture and you can also, before serving add more butter for more texture and flavor.