Duck Magret with fresh figs

Method24 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Add enough olive oil to coat a pan and add the sliced garlic (2). Sear the chosen eggplant flesh-side down for a couple of minutes, then turn and sear the other side. Transfer the eggplant and garlic to a baking sheet or keep them in an oven-safe pan. Roast for 20–30 minutes, until soft.

   Roast Eggplant · 30 minUses 4 mini eggplants, halved lengthwise, OR 1 large eggplant cut into slivers · 2 garlic cloves, sliced · Olive oil, as needed for searing the eggplant

3. 3

   Step 3: Trim excess fat from the edges of the raw duck breast, retaining the skin and fat layer over the top. Remove any loose meat flaps or sinew underneath.

   Uses 1 Moulard magret duck breast, 12–14 oz, skin on

4. 4

   Step 4: Score the thick fat layer in a crosshatch pattern without cutting through into the meat.

   Uses Trimmed duck breast

5. 5

   Step 5: Pat both sides dry with paper towels.

   Uses Scored duck breast

6. 6

   Step 6: Place the prepared duck skin-side down in a hot dry pan, without oil. Sear over medium-high heat for 3 minutes, until the fat renders and the skin is golden.

   Sear duck skin-side for 3 minutes · 3 minUses Dried scored duck breast

7. 7

   Step 7: Turn the duck flesh-side down and sear for another 3 minutes.

   Sear duck flesh-side for 3 minutes · 3 minUses Skin-seared duck breast

8. 8

   Step 8: Turn off the heat. Transfer the seared duck to an oven-safe tray, retaining the rendered fat in the pan for the figs.

   Uses Duck seared on both sides and rendered pan fat

9. 9

   Step 9: Season the duck with some of the listed pinch of sea salt, reserving the remainder for finishing.

   Uses Seared duck on oven tray · Some of the pinch of sea salt before roasting

10. 10

    Step 10: Roast on the middle rack at 350°F (175°C). The source gives 20 minutes for medium/pink duck or 15 minutes for a more rosé result; these are doneness guides, not a food-safety endpoint. For the fully cooked option, check the thickest center with a food thermometer and continue cooking as needed until it reaches 165°F (74°C), the general poultry guidance.

    Source duck doneness guide: 15–20 minutes; fully cooked option uses thermometer · 20 minUses Seasoned seared duck breast

11. 11

    Step 11: Remove the cooked duck and rest on a cutting board for 5 minutes.

    Rest Duck Breast · 5 minUses Cooked duck breast

12. 12

    Step 12: Use the retained rendered duck fat in the searing pan for the fig sauce; do not add the raw duck breast or more olive oil to that sauce.

    Uses Rendered duck fat retained in the pan

13. 13

    Step 13: Halve the 6 figs and add them to the retained duck fat with the 2 rosemary sprigs over medium-high heat. Stir frequently for 2 minutes. You may make this sauce while the duck roasts or rests.

    Sauté figs for 2 minutes · 2 minUses Retained rendered duck fat · 6 fresh figs · 2 sprigs fresh rosemary

14. 14

    Step 14: Add the 4 tsp honey to the figs and stir often.

    Uses Figs and rosemary in duck fat · 4 teaspoons honey

15. 15

    Step 15: Add the 7 oz prepared duck and veal demi-glace OR the chosen 3/4 cup chicken-stock substitute, not both.

    Uses Honey-coated cooked figs · 7 oz prepared duck and veal demi-glace OR 3/4 cup chicken stock

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    Step 16: Stir the fig sauce often as it heats.

    Uses Fig and demi-glace or stock sauce

17. 17

    Step 17: Reduce at a rapid simmer for 3–5 minutes. The sauce should thicken slightly but will not become a gravy.

    Reduce fig sauce for 3–5 minutes · 5 minUses Heated fig sauce

18. 18

    Step 18: Turn off the sauce heat and remove the woody rosemary stems before serving.

    Uses Reduced fig sauce

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    Step 19: Have the optional baguette ready if you want bread with the pan sauce.

    Uses French baguette, optional accompaniment; quantity as desired

20. 20

    Step 20: Slice the rested duck fat-side up into 1/4-inch slices.

    Uses Rested cooked duck breast

21. 21

    Step 21: Divide the roasted eggplant and garlic between plates. Lay the rested duck slices over them and arrange the cooked figs around the duck.

    Uses Tender roasted eggplant and garlic · Sliced rested duck · Cooked figs from the reduced sauce

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    Step 22: Spoon the reduced fig pan sauce over the duck.

    Uses Plated duck, eggplant and figs · Reduced fig pan sauce

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    Step 23: Finish with the reserved sea salt (to taste), to taste.

    Uses Sauced duck and vegetables · Reserved sea salt for finishing, to taste

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    Step 24: Serve immediately, with the optional baguette if desired.

    Uses Finished duck magret with figs · Optional baguette accompaniment