Home ›Recipes› Pan-Seared Duck Breasts with Fig and Red Wine Sauce
RECIPE

Pan-Seared Duck Breasts with Fig and Red Wine Sauce

A classic favorite from Joy of Cooking, this elegant duck dish pairs crisp-skinned, tender duck breast with a rich sauce made from fruity red wine, dried figs, thyme, and warm spices. The figs are gently poached until tender, then partially puréed into the sauce for a balance of texture, sweetness, and depth.

70 minutes Total Time
SERVES 4 People
Intermediate Difficulty
Shop All
Pan-Seared Duck Breasts with Fig and Red Wine Sauce

Ingredients

  • 2 cups fruity dry red wine, such as Zinfandel
  • ¼ cup duck or chicken stock
  • 2 tablespoons sugar
  • ½ teaspoon dried thyme
  • 1 (2-inch) strip lemon zest
  • 1 bay leaf
  • Pinch of ground cloves or allspice
  • 16 dried figs, stems removed
  • 4 boneless, skinless duck breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon neutral oil, if needed for searing
Shop Ingredients

How to Make It

  1. Combine the red wine, stock, sugar, thyme, lemon zest, bay leaf, and cloves or allspice in a medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
  2. Add the dried figs and return the mixture to a boil. Reduce the heat to low, cover, and simmer gently until the figs are very soft but still hold their shape, about 45 minutes. If the liquid becomes too concentrated or the pan begins to dry out, add a little more wine or stock.
  3. Remove the lemon zest and bay leaf. Transfer 3 of the figs and about one-third of the poaching liquid to a food processor or blender. Purée until smooth, then stir the mixture back into the remaining fig sauce. If the sauce is too thick, thin it with a little additional wine or stock. Keep warm.
  4. While the sauce is cooking, prepare the duck. Pat the duck breasts thoroughly dry and season both sides with salt and freshly ground black pepper.
  5. Place a large skillet over medium heat. Add the duck breasts skin-side down if using skin-on breasts, or place the boneless, skinless breasts directly into the hot skillet. Cook until deeply browned and the duck is cooked to your desired doneness, turning once. For boneless, skinless breasts, this will generally take about 4–6 minutes per side, depending on thickness.
  6. Transfer the duck to a cutting board and let rest for about 5 minutes. Slice the breasts across the grain.
  7. Spoon the warm fig and red wine sauce onto serving plates and arrange the sliced duck over the sauce. Spoon additional sauce and whole poached figs around the duck and serve immediately.

More Recipe Inspiration

Garlic Shrimp and Polenta

Garlic Shrimp and Polenta

Creamy, comforting polenta provides the perfect base for sweet, tender shrimp cooked in fragrant ...

View recipe →
Mexican Spice-Rubbed Ribeye with Lime Butter

Mexican Spice-Rubbed Ribeye with Lime Butter

Juicy ribeye steaks are coated in a smoky, warmly spiced blend of paprika, cumin, and chipotle, t...

View recipe →
Pan-Seared Tuna Steaks with Capers and Oregano

Pan-Seared Tuna Steaks with Capers and Oregano

Meaty tuna steaks are quickly seared to a tender medium-rare and finished with a rich red wine an...

View recipe →

Memorable Meals Start with Marin Fine Foods

Shop All