Pan Seared Duck Breasts With Figs Poached in Wine Recipe Instructions

Ingredients

• 2 duck breasts STEAKS AND GAME
• 6 figs
• 1 stick of cinnamon
• 1 bay leaf
• 2 cup Beaujolais wine
• 2 cup Chianti wine
• 1cup of sugar
• 2 large Yukon gold potatoes, peeled and cut into ½-inch squared slices
• Salt and pepper
• Fresh parsley, for garnish

Directions

1. Add the wines, sugar, bay leaf and cinnamon to a medium pot and heat, stirring.  Once it starts to boil, remove from the stove. Add the figs, stir, then heat again on medium and bring to a simmer. Simmer for 15 minutes, then remove and cool. Reserve.
2. Fill a medium bowl with ice, then place another bowl on top of it. Remove the figs from the mix and place one by one on top of the top bowl, and give it a stir. Once the figs are cooled down, add to the wine sauce. Reserve.
3. Heat a saute pan with olive oil over medium-high and add the potatoes, sautéing until golden. Transfer to an oven plan, add a sprinkle of salt and bake at 350F until crispy and golden. Reserve warm.
4. Prepare the duck breasts by scoring the top (where the fat layer is located) with a sharp knife into a diamond pattern. Don’t cut into the meat, but halfway down the fat layer.  Cut diagonally in one direction, end to end, then score in the other direction, creating a diamond-like, hash mark pattern.
5. Season with salt and pepper on both sides.
6. Heat a large, heavy non-stick pan on medium;  add the the duck breast, skin-side down. Cook until crispy and golden brown, then flip and cook the other side for about 5 minutes.
7. Serve each breast with a drizzle of wine sauce, potatoes and arrange a few figs, cut in half. Garnish with fresh parsley.