Roasted Duck Breast with Orange Fig Ragout

Name: Roasted Duck Breast with Orange Fig Ragout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 350 g Duck breast with skin; 4 pieces Fresh figs; 1 piece Large orange (zest and juice); 1 piece Shallot; 100 ml Dry red wine; 1 tbsp Honey; 1 tbsp Butter; 2 sprigs Fresh thyme; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

50m

Price Category

expensive

Calories

Medium

This elegant dish is a perfect choice for a special occasion or when you crave something truly gourmet. The juicy meat beneath the crispy skin of the roasted duck breast is in perfect harmony with the freshness of orange and the sweet, caramelized flavor of figs. The rich, aromatic ragout enhances the duck's taste, providing an unforgettable gastronomic experience. Prepare this dish and impress your guests or loved ones!

Steps

Prepare Duck Breast

Preheat your oven to 180°C (160°C fan-assisted). Score the duck breast skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season both sides with salt and pepper.

Cook Duck Breast

Place a cold pan over medium heat, then put the duck breast skin-side down. Cook for 8-10 minutes until the skin is crispy and golden brown, and the fat has rendered. Pour off any excess fat. Flip the breast and sear for another 2 minutes. Then transfer the pan (if oven-safe) or the duck to a baking tray and roast in the oven for 10-12 minutes, depending on your desired doneness. Remove from the oven and let it rest for 5 minutes before slicing.

Make Fig Ragout

While the duck is cooking, prepare the ragout. Finely chop the shallot and quarter the figs. In a smaller pan, melt the butter over medium heat. Add the chopped shallot and sauté until translucent for 2-3 minutes. Add the figs, orange zest and freshly squeezed juice, red wine, honey, and thyme sprigs. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the sauce thickens and the figs are tender. Season with salt and pepper to taste.

Serve

Slice the rested duck breast and serve with the orange fig ragout. Garnish with fresh thyme if desired.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	22g	55g
Fat	18g	45g
Carbohydrate	8g	20g
Fiber	1.5g	3.75g
Sugar	4g	10g

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poultry

roasted

for guests

main course

crispy

International

autumn

Hot

Roasted Duck Breast with Orange Fig Ragout

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Duck Breast

Cook Duck Breast

Make Fig Ragout

Serve

Extra Tips

► When scoring the duck breast skin, make sure to only cut through the skin and fat, not into the meat.

► For the ragout, you can use balsamic vinegar instead of red wine if you prefer an alcohol-free version.

► Serve with mashed potatoes or sweet potato puree to soak up the delicious ragout sauce.

Nutrition