Fusion Kitchen · Dinner
Balsamic and Fig Glazed Duck Breast
An Italian-French fusion duck, scored breast rendered low and slow until the fat is completely crisped then finished with a balsamic and fig glaze so the sweet-savoury tension caramelises into a lacquered crust that is both elegant and deeply satisfying.
$$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
32gFat
42gCarbs
12gSugar
6gFiber
680mgSodium
110mgChol
Goes well with
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Instructions
1
Prep
Score duck skin in a crosshatch pattern, cutting through fat but not flesh. Season both breasts all over with fine sea salt and black pepper. Smash garlic clove. Measure balsamic vinegar, fig jam, chicken stock, and butter. Pick thyme leaves from 3 sprigs; keep sprigs whole for cooking.
2
Sear
Place duck skin-side down in a cold frying pan. Turn heat to medium-low, cook 14–16 minutes without moving, pouring off excess fat every 5 minutes, until skin is deep mahogany and fully rendered. Flip and cook flesh-side down 3–4 minutes until browned.
3
Rest
Transfer duck to a board and rest 6 minutes undisturbed. While duck rests, bring a pot of salted water to a boil for broccoli.
4
Glaze
Discard excess fat from pan leaving a thin coating. Add balsamic vinegar, fig jam, thyme sprigs, smashed garlic, and chicken stock over medium heat. Simmer 3–4 minutes until glaze reduces by half and coats the back of a spoon. Remove thyme sprigs and garlic. Swirl in butter until glossy and smooth.
5
Boil
Drop tenderstem broccoli into boiling salted water, cook 2 minutes until bright and just tender. Drain and toss with 1 tsp olive oil and a pinch of sea salt flakes.
6
Plate
Slice duck and fan over creamy polenta or mashed potato. Spoon glaze generously over duck. Arrange broccoli alongside. Scatter fresh thyme leaves over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 duck breasts (200g / 7 oz each), skin on
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- 45ml (3 tbsp) balsamic vinegar
- 2.5 tbsp fig jam
- 3 sprigs fresh thyme
- 1 garlic clove
- 60ml (1/4 cup) chicken stock
- 15g (0.5 oz) unsalted butter
- 300g (10.5 oz) creamy polenta or mashed potato
- 200g (7 oz) tenderstem broccoli
- 1 tsp olive oil
- 1 pinch sea salt flakes
- 5g (small handful) fresh thyme leaves