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Duck Breast with Caramelized Figs



Prepare the Duck Breast

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle duck skin with sea salt and freshly ground pepper.
3. Heat an oven-safe skillet over medium heat. Sear duck, skin-side down, for three minutes.
4. Flip duck skin-side up, then put the skillet in the oven and cook for another three minutes, or six minutes for well done.
5. Serve sliced duck breast with orange-infused glaze, sun-dried tomatoes and caramelized figs.


When cooking duck breast, you could use fresh or frozen with equally delicious results.

Prepare the Orange-Infused Glaze

1. Simmer orange juice over low heat. Add honey and orange zest.
2. Slice the remains of the orange peel and add to the pot. Cook for about 40 minutes or until concentrated.
3. Remove orange peel. Reserve for garnish, if desired.


Best served fresh for the crispy skin and juicy duck meat.

Prepare the Caramelized Figs

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread figs on a baking sheet. Mix honey and salt with three tablespoons water and drizzle over figs. Roast for five minutes.


Ask your LOR or follow these guidelines to check for insects: Slice open a handful of figs and check inside. If no insects are found, the rest may be eaten without checking.


Photography and Styling by Yossi and Malky Levine