Seared DUCK Breasts: With Fig And Arugula Salad
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Seared duck breasts with a warm fig and arugula salad, featuring blue cheese and hazelnuts for a balance of rich, sweet, spicy, and tangy flavors.
Ingredients
- 4 duck breasts
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 16 dried figs stemmed and quartered
- 1 large shallot halved and thinly sliced
- 1 tsp five-spice powder
- 1/4 cup freshly squeezed orange juice
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 5/16 lbs baby arugula
- 1/2 cup blue cheese crumbled
- 1/4 cup hazelnuts toasted and chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1128 mg
- Iron: 13.3 mg
- Magnesium: 442 mg
- Phosphorus: 511 mg
- Potassium: 4339 mg
- Zinc: 4.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 duck breasts
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tsp five-spice powder
- 1/4 cup freshly squeezed orange juice
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 5/16 lbs baby arugula
Prepare
- 16 dried figs, stemmed and quartered
- 1 large shallot, halved and thinly sliced
- 1/2 cup blue cheese, crumbled
- 1/4 cup hazelnuts, toasted and chopped
Let's Cook
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Step 1.
Using a sharp knife, score the duck breast skin in a crosshatch pattern about 1/8 inch apart, cutting through the fat but not into the flesh. Season both sides of the duck breasts with kosher salt and freshly ground black pepper.
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Step 2.
Place the duck breasts skin side down in a cold 10-inch skillet. Heat the skillet over medium-low heat and cook without moving the duck until most of the fat has rendered, the skin is golden brown, and the internal temperature reaches 125°F, about 15 minutes. Pour off the rendered fat as it accumulates and reserve it for another use.
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Step 3.
Increase the heat to medium and flip the duck breasts. Cook to your desired doneness: 1 to 2 minutes for medium-rare (135°F), 2 to 4 minutes for medium (140°F), or 4 to 6 minutes for well done (155°F). Transfer the duck to a cutting board and let it rest for a few minutes, then thinly slice. Drain any remaining fat from the skillet and reserve.
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Step 4.
Heat 2 tablespoons extra-virgin olive oil in the same skillet over medium heat. Add the quartered dried figs and sliced shallot; cook until softened, about 3 minutes. Stir in 1 teaspoon five-spice powder and cook until fragrant, about 30 seconds. Remove the skillet from the heat and stir in 1/4 cup orange juice, 3 tablespoons balsamic vinegar, and 1 tablespoon honey. Season with salt and pepper to taste. Fold in the sliced duck.
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Step 5.
In a large serving bowl, toss the duck mixture with 5 ounces baby arugula. Sprinkle with 1/2 cup crumbled blue cheese and 1/4 cup toasted chopped hazelnuts. Serve immediately.