Grilled duck breast with fig sauce

Magret grillé sauce aux figues : instructions

• Cooking the duck breasts
  • 1
    Lightly score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
    Season with salt and pepper.
  • 2
    Heat a skillet and place the duck breasts in it, skin-side down. There’s no need to add any fat, as the duck releases plenty of fat while cooking.
    Let them brown over medium heat, and when the skin is cooked and crispy, flip them over and reduce the heat.
  • 3
    Turn the duck breasts over so the flesh side is facing up, and continue cooking according to your desired level of doneness:
    
    • Rare: 4 minutes or so
    • Medium: 6 minutes or so
    • Well-done: 8 minutes or so
  • 4
    Remove the duck breasts, wrap them loosely in aluminum foil, or if you’d rather avoid using foil, cover the plate with a bowl, then cover the bowl with a kitchen towel to keep them warm.
    Let the duck breasts rest like this for 5 minutes before slicing them: the meat will be more tender and the juices will be better distributed.
• Preparing the sauce
  • 5
    If you don't have any ready-made chicken stock, prepare some broth according to the package instructions.
  • 6
    While the duck breasts are resting, skim the fat from the pan, leaving just 1–2 tbsp.
    
    The Chef's Tip

    Don't throw away the remaining duck fat—it's perfect for sautéing potatoes or green beans.
• Made with fresh figs
  • 7

    While the sauce is simmering, add the fresh figs, cut into quarters (or halved if they are small).
    Let them just warm through and caramelize slightly in the sauce, without overcooking them so they retain their shape.
    You can also set aside a few raw figs to add at the last minute when serving, for a touch of freshness.

  • 8
    Deglaze the bottom of the pan with balsamic vinegar, and let it reduce slightly.
    Add the jam, and stir.
  • 9
    Thin the sauce with the chicken stock.
    Simmer for 2–3 minutes until the sauce thickens to a glazing consistency.
    Season with salt and pepper to taste.
• Service
  • 10
    Serve the duck breasts with the sauce in the bowl.