Do You Know How Much This Would Cost in a Restaurant? – Seared Duck Breast with Fig and Balsamic Reduction

How do you tell someone the meal they just cooked for you was delicious? Do you swoon and say “mmm” and “ah” out loud? Ask for the recipe? Or just say, “That was delicious”?

In my family growing up, it was always more subtle. You never said it was excellent. Rather, you asked “Do you know how much this would cost in a restaurant?” It signaled it was top quality; that you were as good as the professionals. It was the highest compliment you could receive for a meal or dish well-prepared.

This praise was not handed out for an average meal; regular weeknight meals rarely qualified, although I suppose as my brothers and I learned to cook, my father may have said it occasionally as a form of encouragement as well.

My father was the primary cook in the family. And while I always attributed the expression to him, I recently learned that its origin goes back further…to his mother. Of course I now use the expression when someone cooks a top quality meal for me. Like it or not, we turn into our parents.

It’s rare that I use the expression to describe something I’ve cooked myself. I am usually critical of my cooking, finding small flaws and ways that I could improve my technique. Recently I cooked seared duck breast with a fig and balsamic reduction that was so delicious, and those words came out of my own mouth. I turned to my wife and asked her, “Do you know how much this would cost in a restaurant?”

Seared Duck Breast with Fig and Balsamic Reduction

I came up with a recipe for a balsamic and fig reduction on grilled pork tenderloin years ago. When I recently saw duck breast at the supermarket I knew this sauce would work well. I tried it and I was deeply satisfied. It is a dish that instantly became part of my repertoire.

25 minutes, serves 2

2 boneless duck breasts

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 large shallot, finely chopped

6 fresh sage leaves

½ cup balsamic vinegar

3 Tbsp. fig jam or fig spread

3 Tbsp. chicken stock or ½ tsp. Better Than Bouillon Roasted Chicken Base

1. Pre-heat oven to 350 ^o
2. Score the skin side of the duck breasts at ½ to ¼-inch intervals with a sharp knife in a cross hatch pattern to cut cleanly through the skin and layer of fat, but not into the muscle. This will help render (melt) the fat.
3. Pat the duck breasts dry with paper towels and season them on both sides with salt and pepper.
4. Place the duck breasts skin side down in a cold heavy skillet, which has plenty of room and can go into the oven. Turn on the heat to medium-low. Starting with a cold pan allows the fat to render out and the skin to become extra crisp.
5. Sear the duck breasts without moving them in the pan until the skin is golden brown and crisp, about 10 minutes. Increase the heat of the pan to medium when most of the fat has rendered. If possible, remove excess duck fat from the skillet while cooking and reserve it for another use (like fried potatoes).
6. Flip the duck breasts and cook until the bottom is browned, about an additional 1 to 2 minutes.
7. Take the temperature using an instant read thermometer by inserting it into the thickest part of the duck breast. For medium-rare, it should be 135 ^oF. If the duck breast has not reached this temperature, put the whole skillet in the pre-heated oven and cook until the internal temperature reaches 135 ^oF.
8. Remove the skillet from the oven, and place the duck breasts skin side up on a plate to rest for several minutes and to allow the juices to redistribute.
9. While the duck is resting, make the pan sauce. Remove all but a tablespoon of oil from the skillet and heat on medium. Add the finely chopped shallot as well as the sage leaves, and cook slowly until the shallot is soft, about 5 minutes.
10. Turn the heat to medium-high and add the balsamic vinegar and fig jam. Stir to dissolve the jam and scrape up any tasty brown bits that have stuck to the pan.
11. Add the chicken stock or bouillon and stir to combine. Taste and adjust seasonings; it may need more salt or pepper.
12. Turn the heat to medium and reduce the sauce for a few minutes until it is slightly thick and a wooden spoon dragged along the bottom leaves a somewhat clear trail. Remove the sage leaves.
13. Slice duck against the grain into ½-inch thick slices and serve topped with sauce.

Please like and share this post: