This succulent duck recipe was part of a dinner party in NYC that I catered this past holiday season. I've referenced this dinner party in previous posts and will post the full menu after individually posting all of the separate recipes. The dinner was for 18 people and included 7 course, quite an adventure, but this duck went over so well, that I wanted to share it with the world. In the previous post, Seared Duck Breasts: Part 1, I showed you how to perfectly attain that medium rare doneness for the duck breasts, anything more and it depletes the juiciness of that quacker!
The sauce for this recipe sounds daunting but it is rather easy if you can get your hands on the ingredients. The best advice I can give anyone when cooking for an event, a family or meal planning is to put your heart and soul into the dish, source the best quality ingredients and that combination will lend to a beautifully executed dish.
I've altered the recipe to serve 4, rather than the 18 for this party, Cheers!
Ingredients
4 Duck Breasts (reference the previous post on preparation and execution)
8 figs
1/4 cup of honey
2 tsp dried lavender
1 tbsp of extra virgin olive oil
Micro greens or pea tendrils for garnish
The Sauce!
In a deep sauce pot over high heat, caramelize the honey until golden brown (about 8 minutes). When you get that perfect dark brown caramel color, add lavender and olive oil and cook for about 10 minutes, reducing the heat to medium.
Meanwhile, in a sautee pan, heat olive oil until rippling and add in the figs (sliced in half). Pan sautee the figs until they lend some of their juices and because less firm.
This whole process take less than 20 minutes, when both are ready, add the figs to the sauce.
Presentation
Slice the duck breasts on a diagonal for a gorgeous look.
Place 4 fig halves on top of the duck.
Drizzle the sauce with a spoon over the figs & duck and around the plate.
Add micro greens or pea tendrils for some green color and presentation.
Cheers!
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