This recipe makes a delicious dish for any occasion. The harmonious blend of thyme, orange, truffle and fig in the sauce, brings a flavor to the duck meat that is hard for anyone to resist. The sauce also tastes exceptionally grand when drizzled over tomatoes and fresh fig.
Filleted Orange Glazed Duck
- 4 Duck Breasts
- 2 Tablespoons Fleur de Sel
- 2 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 4 Tablespoons Balsamic Vinegar
- 1 Cup Chicken Broth Homemade or low sodium
- 1 Teaspoon Thyme Chopped fresh
- 2 Tablespoons Butter Unsalted
- 2 Tablespoons Truffle Oil
- 1/4 Teaspoon Aniseed Ground
- 1/4 Cup Figs Finely chopped
- 1/4 Cup Orange Juice Fresh Squeezed
- Preheat your oven to 230 degrees F
- Cut the skin away from the duck breast towards the middle, on both sides, leaving about 1/2" of skin still attached in the middle to hold the skin in place.
- Slice the duck breasts in half, lengthwise, leaving 1 inch of meat attached on the outer edge.
- Lightly season the breast, under the skin and inside the filleted cut, with Fleur de Sel
- Heat the olive oil in a cast iron skillet, and fry the breasts, skin side down, until crispy brown and golden.
- Remove the cast iron skillet from the stove top, and flip the duck breasts over so that the skin is now on top.
- Bake in the oven for 15 minutes, or until cooked to your desired taste.
- Allow the meat to rest for 15 minutes before serving.
- While the breasts are resting, heat the honey, balsamic vinegar, chicken broth, orange juice, thyme, butter, truffle oil, aniseed and figs in a separate saucepan.
- Slice the breasts, arrange the slices on a plate and drizzle the balsamic broth over them. You can also garnish this dish with fresh figs that have been quartered.