Creole Duck Breast With Sweet and Sour Figs

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Fig play is each excessively brief, but this is simply a mentation that takes good to jarred/canned figs successful syrup -- and adjacent dried/dehydrated figs, successful a pinch (see VARIATION, below). The crockery feels similar a splurge connected a weeknight, but it's casual to assemble and provides a bully alteration of pace, poultrywise. Champagne vinegar and sweetener signifier the backbone of a speedy cookware sauce, which is past enriched with cookware drippings and butter.

In testing, we recovered a assortment of duck bosom sizes astatine country market stores, truthful you'll request to set the cooking times accordingly. Figure the oven clip for a 1-inch-thick duck bosom (including skin) volition beryllium astir 6 minutes. It's champion to usage an instant-read thermometer for monitoring the meat.

Serve with roasted, smashed fingerling potatoes oregon roasted Brussels sprouts.

You'll astir apt person immoderate leftover sauce, which tin beryllium refrigerated successful an airtight instrumentality for up to 3 days oregon frozen for up to 1 month. It volition sensation large connected poached oregon sauteed chicken.

Ingredients

  • 1 oregon 2 skin-on duck breasts, caller oregon defrosted (10 to 14 ounces total; spot headnote)
  • 1/2 spoon salt
  • 1/4 spoon freshly crushed achromatic pepper
  • About 6 jarred/canned figs successful syrup (may substitute 8 dried figs; spot headnote and VARIATION, below)
  • 1/2 cupful champagne vinegar
  • 1/4 cupful sugar
  • 8 ounces Abita Turbodog oregon different stout beer
  • One 3-inch cinnamon stick
  • 2 tablespoons unsalted butter

Adapted from “Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life successful the Kitchen,” by Emeril Lagasse with Pam Hoenig (Oxmoor House, 2015). An earlier mentation of this look contained unclear directions for the turning the duck breasts.

Tested by Bonnie S. Benwick.

Published September 29, 2015

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Updated March 15, 2026

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