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Pan Seared Duck Breast with Figs

Pan seared duck breast has been our go-to recipe for every date night ever since we invented date nights. It’s an easy recipe and we love how tender the duck breast can be.

This is one of those recipes that look more complicated than they are and that could be ruined in less than two minutes. The difference between soft, delicate, tender duck breast and chewy dinner that nobody likes is very thin here. But if you follow our instructions, you will get perfect results in no time.

How to cook pan seared duck breast

Before cooking, pat dry the duck breast using a paper towel.

Slowly score the skin of the duck breast with a sharp knife. Careful to not get to the meat. You only need to cut the skin, in a cross-section pattern. This step is important, because we need the duck fat to melt, but you don’t want to ruin the meat.

Season the duck breasts on both sides with salt and pepper. You don’t really need anything else at this step. If you need more flavour, bring flavour from the side-dish.

Preheat the oven to 400˚F (200˚C). Make sure the oven is hot when you put the duck inside.

Heat a grill pan and add the duck breast with the skin down. If you don’t have a grill pan, you can actually use any other type of pan, just make sure to heat it before adding the duck breast. Fry it until the grease melts. You will have to trust your instinct here. You don’t need to burn the duck breast, just to melt the fat.

Flip the duck breast and sear it on the other side for two minutes.

Flip it again and put the pan in the oven. Make sure the duck breast is on the skin side when you place the pan in the oven. Also, make sure your pan is suitable to be in the oven, handle and everything. Avoid putting pans with wood or plastic handles in the oven.

Leave it for 4 minutes if you want it to be medium-rare. If you would like to have it medium, increase the time to 6 minutes. In the meantime, prepare the salad.

Wash the green leaves, dry them, and then season with olive oil, balsamic vinegar, and salt.

Cut the figs in half. You can serve them raw or cooked. We recommend you cook them lightly in the juice from the duck breast.

Remove the duck breast from the oven and let it rest for 10 minutes before serving.

Save the duck fat and use it to fry the figs in it.

Serve the breast with salad, fried figs, and figs jam.

Enjoy!

pan seared duck breast with figs

Pan Seared Duck Breast with Figs

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cooking this recipe of pan-seared duck breast with fresh salad and figs will definitely add some variety to your routine. The recipe is simple and can be done easily by beginners. The end result is a crispy skin duck breast that is perfect for dinner.

Ingredients

  • 1 duck breast
  • 2 figs
  • 1 handful salat
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon dates jam
  • salt and pepper to taste

Instructions

  1. Before cooking, pat dry the duck breast using a paper towel.
  2. Slowly score the skin of the duck breast with a sharp knife. Careful to not get to the meat. You only need to cut the skin, in a cross-section pattern.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Preheat the oven to 400˚F (200˚C).
  5. Heat a grill pan and add the duck breast with the skin down. Fry it until the grease melts. You should have a crispy duck breast on the skin side now.
  6. Flip the duck breast and sear it on the other side for two minutes.
  7. Flip it again and put the pan in the oven. Make sure the duck breast is on the skin side.
  8. Leave it for 4 minutes if you want it to be medium-rare. If you would like to have it medium, increase the time to 6 minutes.
  9. In the meantime, prepare the salad.
  10. Wash the green leaves, dry them, and then season with olive oil, balsamic vinegar, and salt.
  11. Cut the figs in half. You can serve them raw or cooked. We recommend you cook them lightly in the juice from the duck breast.
  12. Remove the roasted duck breast from the oven and let it rest for 10 minutes before serving.
  13. Save the duck fat and use it to fry the dates in it.
  14. Serve the pan seared breast with salad, fried dates, and dates jam.
  15. Enjoy!

Nutrition Information:
Yield: 2 Serving Size: 2
Amount Per Serving:Calories: 317Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 163mgSodium: 253mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 30g

Nutrition information isn’t always accurate.

Did you make this recipe? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!

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