Duck & Goose · Wild game recipe
Pan-Seared Duck Breast with Fig & Pepper Sauce
Disclosure: This page has Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. Details.
A good mallard, pintail or gadwall breast cooks like a little steak. Sear it hard, slice it thin and spoon a quick pan sauce over the top.
Ingredients
- 4 skin-on duck breasts (or 8 teal breasts)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp butter
Pan sauce
- 1 shallot, minced
- ¼ cup fig preserves
- ½ cup chicken broth
- 1 tbsp balsamic vinegar
- ½ tsp cracked black pepper
- 1 tbsp cold butter
Steps
- Pat the breasts dry. If they have skin, score it in a crosshatch without cutting the meat. Season all over.
- Place skin-side down in a cold cast iron skillet, then turn the heat to medium. Cook 6–8 minutes to render the fat and crisp the skin.
- Flip, add the butter and cook 2–4 minutes more, basting. Cook to 165°F for USDA-recommended doneness.
- Rest the breasts on a board. Pour off all but 1 tbsp fat and cook the shallot 1 minute.
- Add the preserves, broth, vinegar and pepper and simmer until syrupy, 2–3 minutes. Off the heat, swirl in the cold butter.
- Slice the duck across the grain and spoon the sauce over.
Camp tip: Skinned breasts cook much faster. Sear 2–3 minutes per side over medium-high and check the temperature early.
Food safety: USDA recommends cooking all poultry, including wild duck, to 165°F. Many hunters prefer duck medium-rare. That is a personal choice that USDA does not recommend.
Gear that helps
Cast iron skillet
AFFILIATE LINK · OPENS AMAZONCheck price on AmazonCast iron skillets Check price on AmazonCast iron Dutch ovens
Instant-read thermometer
AFFILIATE LINK · OPENS AMAZONCheck price on AmazonInstant-read meat thermometers Check price on AmazonWireless meat thermometers
Vacuum sealer
AFFILIATE LINK · OPENS AMAZONCheck price on AmazonVacuum sealers Check price on AmazonVacuum sealer bags