Creole Duck Breast with Sweet and Sour Figs

Categories: Poultry- Duck

Ingredients

• 10 to 14 oz. skin-on duck breasts, fresh or defrosted
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• About 6 jarred/canned figs in syrup OR 8 dried figs
• 1/2 cup champagne vinegar
• 1/4 cup sugar
• 8 oz. Abita Turbodog or other stout beer
• 1 (3-inch) cinnamon stick
• 2 Tbsp. unsalted butter

Directions

1. Heat oven to 400 degrees.
2. Use a sharp knife to score shallow cuts in a crosshatch pattern on the skin side of the ducks breasts. Season on both sides with the salt and pepper.
3. Meanwhile, heat an oven-safe skillet over medium heat for 1 minute, then place the duck in the pan, skin side down.(the lesser amount of time if using small/thin breasts), reducing heat as needed to keep the skin from scorching. Spoon most of the rendered fat from the pan into a heat-safe bowl; strain and reserve for another use; this step also will help keep the skillet from spitting at you.
4. use tongs to turn over the duck breasts in the pan, placing them skin side up, then transfer to the oven; roast 3 to 6 minutes, depending on the thickness of the breasts. (The internal temperature should register 165 on an instant-read thermometer.)
5. Meanwhile, drain the figs and cut them into thin slices.
6. Combine the vinegar and sugar in a small saucepan over medium-high heat; cook, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the sliced figs and stir to coat; reduce the heat to low and cook 2 minutes or until the figs have just softened. remove from heat.
7. use tongs to transfer the duck breasts to a cutting board to rest for 5 minutes, skin sides up. Pour off all but about a tablespoon of rendered fat from the skillet, then place the skillet over medium heat. Add the beer and the cinnamon stick, cook 5 minutes, stirring once or twice, then add the fig mixture, cook 2 minutes. Cut the butter into several pieces, then gradually whisk them in, waiting until each addition has been incorporated before adding another. remove from the heat, discard the cinnamon stick.
8. Cut the duck breasts on the diagonal into thin slices. Divide between individual plates. Spoon the warm fig sauce over each. Serve right away.

9. Note: If using dried figs, remove and discard the stems. Cut the figs into thin slices and place in a bowl. Cover with very hot water, rehydrate while the duck breasts are in the oven. Then drain and add the vinegar-sugar mixture and cook as directed above.

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