Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Lavender-Honey Glaze and Blackberry-Fig Gastrique

A luxurious French classic featuring perfectly rendered, crispy-skinned duck breast brushed with aromatic lavender-honey and paired with a rich, tart blackberry-fig gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with fleur de sel and black pepper.

2. 02

   Place the duck breasts skin-side down in a cold, heavy-bottomed skillet over medium-low heat. Slow-render the fat for 12-15 minutes, regularly pouring off the rendered fat, until the skin is deeply golden and crispy.

3. 03

   In a small bowl, mix the wildflower honey with the crushed lavender buds. Set aside.

4. 04

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare. Brush the crispy skin side with the lavender honey during the last minute of cooking.

5. 05

   Remove the duck from the skillet and transfer to a warm plate. Tent loosely with foil and let it rest for 8-10 minutes to allow the juices to redistribute.

6. 06

   Pour off all but 1 tablespoon of duck fat from the skillet. Sauté the minced shallots and thyme sprigs over medium heat for 2 minutes until translucent.

7. 07

   Deglaze the skillet with red wine vinegar, scraping up the browned bits. Add the fresh figs, blackberries, and duck stock. Simmer for 6-8 minutes until the liquid reduces to a syrupy glaze and the fruit softens.

8. 08

   Remove the gastrique from heat, discard the thyme sprigs, and vigorously whisk in the cold cubed butter to create a glossy emulsion.

9. 09

   Slice the rested duck breasts at an angle. Fan the slices onto preheated plates, spoon the rich blackberry-fig gastrique alongside, and garnish with a sprinkle of fleur de sel.