Ingredients Jump to Instructions ↓

  1. 6 boneless White Pekin duck breast halves, skin scored

  2. 6 tablespoons extra-virgin olive oil

  3. 5 tablespoons red wine vinegar

  4. 2 tablespoons honey

  5. 1 scallion , minced

  6. 1 teaspoon chopped oregano

  7. 1 teaspoon chopped sage

  8. 3 large garlic cloves , minced

  9. 2 teaspoons chopped thyme

  10. salt and freshly ground pepper

  11. ground allspice

  12. 1 cup Zinfandel

  13. 1 cup low-sodium chicken broth

  14. 2 tablespoons minced onion

  15. 4 teaspoons sugar

  16. 1 2-inch strip of lemon zest

  17. 14 dried Mission figs , quartered

Instructions Jump to Ingredients ↑

  1. Arrange the duck breasts in a large baking dish, skin side up.

  2. In a bowl, whisk 2 tablespoons each of the olive oil and vinegar with the honey, scallion, oregano, sage, 2 minced garlic cloves, 1 teaspoon of the thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of allspice.

  3. Pour the marinade over the duck breasts and turn to coat.

  4. Cover and refrigerate for 4 hours, turning after 2 hours.

  5. Let stand at room temperature for 30 minutes before cooking.

  6. Meanwhile, in a medium saucepan, combine the wine, broth and onion with the remaining garlic, the sugar, zest, 1/2 teaspoon of the thyme and a pinch of allspice.

  7. Bring to a boil and add the figs.

  8. Reduce the heat to moderately low, cover and simmer until the figs are just soft, about 25 minutes.

  9. Discard the zest.

  10. Puree one-third of the fig mixture in a food processor, then return to the saucepan.

  11. Stir in the remaining 1/2 teaspoon of thyme and 3 tablespoons of vinegar and season with salt; keep warm.

  12. Remove the duck from the marinade; pat dry.

  13. Season lightly with salt. In each of 2 medium skillets, heat 2 tablespoons of the remaining olive oil.

  14. Add the duck to the skillets, skin side down, and cook over moderately high heat until golden brown, about 4 minutes.

  15. Turn, reduce the heat to moderate and cook until medium rare, about 3 minutes longer.

  16. Transfer to a cutting board and let stand for 5 minutes.

  17. Thinly slice the duck on the diagonal and serve with the fig sauce.


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