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Gourmet Food WorldRecipesMain DishesDuck Breast with Wine-Poached Figs Recipe
Duck Breast with Wine-Poached Figs Recipe

Duck Breast with Wine-Poached Figs Recipe

by Gourmet Food World
A sophisticated recipe for a special dinner.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Duck Breast with Wine-Poached Figs Recipe Instructions

  • 2 duck breast
  • 6 figs
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 cup Beaujolais wine
  • 2 cup Chianti wine
  • 1 cup of sugar
  • 2 large Yukon gold potatoes
  • Salt and pepper
  • Fresh parsley, for garnish

  1. In a medium pot, bring to a boil the Beaujolais wine, the Chianti wine, sugar , bay leaf and the cinnamon stick , mix a few times.
  2. After it starts boiling, remove from the stove and add the figs, then bring back to the stove at medium heat and simmer for 15 minutes. Let cool.
  3. Prepare a bowl of ice, and then place another bowl on top of it.
  4. Carefully remove the figs and place on the iced bowl (the one on top of the actual ice). Reserve the wine sauce.
  5. Once the figs are fully cooled down, transfer to a bowl, add the sauce and reserve.
  6. Brush and peel the potatoes, then cut them into ½-inch squared slices.
  7. Bring a pan to medium-high heat and add the olive oil. Sautee the potatoes until golden. Then transfer to an oven pan and season with salt. Bake at 350 until golden, and once they’re done reserve in a warm plate.
  8. Score the top of the duck breast (where the layer of fat is) with a sharp knife. How: cut diagonally in one direction, end to end, then score in the other direction, creating a diamond-like, hash mark pattern. Note: don’t cut into the meat itself, but rather cut halfway down the fat.
  9. Season with salt and pepper on both sides.
  10. Heat up a large nonstick pan over medium heat, and place the duck skin side down, until golden brown. Flip to cook on the other side. About 5-7 minutes on each side. Then transfer to a plate.
  11. Cut the poached pigs in half and heat up the wine sauce (if it has cooled down). Drizzle the sauce over the duck breasts, and serve with 6 halves of figs on each plate and the potatoes on the side. Garnish with fresh parsley.

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