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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
6 duck breasts
2 teaspoons Tuscanini Sea Salt
1 teaspoon black pepper
1/2 cup Tuscanini Sun Dried Tomatoes, sliced, for serving
2 cups orange juice
1/2 cup Manischewitz Honey
zest and peel of 1 orange
1 pound figs, halved (see note)
2 tablespoons Manischewitz Honey
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Sprinkle duck skin with sea salt and freshly ground pepper.
Heat an oven-safe skillet over medium heat. Sear duck, skin-side down, for three minutes.
Flip duck skin-side up, then put the skillet in the oven and cook for another three minutes, or six minutes for well done.
Serve sliced duck breast with orange-infused glaze, sun-dried tomatoes and caramelized figs.
Simmer orange juice over low heat. Add honey and orange zest.
Slice the remains of the orange peel and add to the pot. Cook for about 40 minutes or until concentrated.
Remove orange peel. Reserve for garnish, if desired.
Preheat oven to 350 degrees Fahrenheit.
Spread figs on a baking sheet. Mix honey and salt with three tablespoons water and drizzle over figs. Roast for five minutes.
Photography and Styling by Yossi and Malky Levine
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