Perfectly Seared Duck Breast | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Place each duck breast on a board and score a diamond pattern in the skin with a very sharp knife, cutting through the fat but not into the meat. Season both sides of the duck with salt and pepper.
3. Heat clarified butter or olive oil in a sauté pan. Sear the breasts skin side down for a couple of minutes, then flip and cook for about 4 minutes until golden brown.
4. Transfer to the oven and bake for 8 to 10 minutes, depending on size, until the internal temperature reaches 140°F.
5. Rest the breasts for 10 minutes, then carve and serve.
6. For the sauce, melt the sweet butter in a saucepan until foamy, add the shallots and cook until light golden brown.
7. Add the garlic, dried figs, fig jam, fig vinegar, Madeira and stock. Simmer for 10 to 15 minutes.
8. Season with salt and pepper. If the sauce is too thin, thicken it with cornstarch.
9. Strain the sauce through a fine sieve for a smooth texture. Before serving, whisk in extra butter if you want more richness.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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