Duck Breast in a Fig and Rosemary Sauce

• Préparation : 30 minutes
• Cuisson : 35 minutes
• Portions : 4

Ingrédients

• 4 Brome Lake Ducks breasts
• Ground rosemary
• Salt and pepper
Fig and rosemary sauce
• 60 ml (4 tbsp) butter
• 1 large garlic clove, smashed
• 2 green onions, thinly sliced
• 2 large sprigs of fresh rosemary
• 45 ml (3 tbsp) fig jam
• 30 ml (2 tbsp) balsamic vinegar
• 250 ml (1 cup) duck stock or chicken bouillon
• Salt and ground black pepper

Préparation

1. Preheat the oven to 180 °C (350 °F).

2. Remove excess fat from the breasts with a sharp knife, then make incisions into the skin in a criss-cross pattern without piercing the meat. Season to taste with rosemary, salt and pepper.

3. Gently heat a large oven-proof pan. Place the breasts skin-side down and cook without touching them for 8 to 10 minutes. Drain the fat from the pan as needed during cooking.

4. Turn the breasts over, place the pan in the oven and continue cooking for another 8 to 10 minutes or until an internal temperature of 58 °C (137 °F) is reached. The meat should be somewhat firm to the touch and still quite pink in the centre.

5. Remove the duck breasts from the oven and place on a board or plate. Loosely cover with a sheet of aluminum foil and let stand for 5 minutes.

6. Thickly slice the breasts on the diagonal and serve with the fig and rosemary sauce.

7. Serve with potatoes sautéed in duck fat and a red cabbage salad.

Fig and rosemary sauce

8. In a small pan, sauté the garlic and green onions in half of the butter for 3 to 4 minutes while stirring. Add the rosemary sprigs and fig jam. Continue cooking and stirring for 2 to 3 minutes, until the jam is dissolved.

9. Moisten with the balsamic vinegar and duck stock, then season with salt and pepper to taste. Bring to a boil and simmer for 5 minutes uncovered.

10. Remove the pan from the heat and add the remaining butter. Stir and cover. Let stand for 10 minutes before removing the rosemary sprigs, then serve.