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Five Spice powder freshly ground black pepper soy sauce duck breasts black figs unsalted butter shallots thyme red wine veal stock salt
Viewed: 59 - Published at: 7 years agoIngredients
- 2 teaspoons five-spice powder
- Freshly ground black pepper
- 2 tablespoons soy sauce
- 2 duck breasts (magret)
- 12 to 15 fresh black figs
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 1 teaspoon fresh thyme leaves
- 1 cup dry red wine
- 1 tablespoon duck or veal stock
- Salt
Method
- Combine five-spice powder and 1 teaspoon pepper in a bowl.
- Stir in soy sauce.
- Score fat on duck in crisscross.
- Rub duck on both sides with marinade.
- Set aside 2 hours.
- Heat a grill to very hot.
- Heat the oven to 200 degrees.
- Sear duck on fat side about a minute, until dark brown (flare-ups are normal).
- Turn and sear on flesh side about 1 1/2 minutes, until browned.
- Or sear duck over high heat in a cast-iron skillet.
- Place duck in a baking dish in oven.
- Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle.
- Remove from grill and halve.
- Or sear figs in a skillet.
- Melt 1 tablespoon butter in a skillet, add shallots and cook until soft.
- Stir in thyme and half the wine.
- Cook until wine just films pan.
- Stir in stock.
- Add figs and remaining wine; cook until wine is reduced by a third.
- Stir in remaining butter.
- Season with salt and pepper.
- Remove from heat.
- When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer.
- To serve, slice duck on the bias.
- Reheat sauce and spoon over duck.
