Hello everyone, and welcome to my page - a_blogger_with_taste! Today, I’m bringing you a unique and flavorful dish: Honey-Glazed Duck Breast with Roasted Figs and Red Wine Reduction. This is an elegant and delicious recipe perfect for impressing your guests or enjoying a special dinner at home. Let’s dive in!
Ingredients:
2 duck breasts
4 fresh figs, halved
3 tablespoons honey
1 cup red wine
1/2 cup chicken broth
2 tablespoons balsamic vinegar
2 tablespoons butter
Fresh thyme sprigs
Salt and pepper to taste
Instructions:
Prepare the Duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Sear the Duck: Place the duck breasts, skin-side down, in a cold skillet. Turn the heat to medium and cook until the fat renders and the skin is golden and crispy, about 6-8 minutes. Flip the breasts and cook for another 3-4 minutes, or until they reach your desired doneness. Remove from the skillet and let rest.
Prepare the Figs: In the same skillet, add the halved figs, cut side down, and drizzle with honey. Sauté for 2-3 minutes until caramelized and soft. Remove and set aside.
Make the Red Wine Reduction: In the skillet, add the red wine, chicken broth, and balsamic vinegar. Bring to a boil and then reduce the heat to a simmer. Cook until the sauce reduces by half, then whisk in the butter and fresh thyme.
Serve: Slice the duck breasts and arrange on a plate with the roasted figs. Drizzle the red wine reduction over the top and garnish with extra thyme sprigs.
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