Name: Duck Breast with Caramelized Figs
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 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

Ingredients

Duck Breast

6 duck breasts
2 teaspoons Tuscanini Sea Salt
1 teaspoon black pepper
1/2 cup Tuscanini Sun Dried Tomatoes, sliced, for serving

Orange-Infused Glaze

2 cups orange juice
1/2 cup Manischewitz Honey
zest and peel of 1 orange

Caramelized Figs

1 pound figs, halved (see note)
2 tablespoons Manischewitz Honey
1/4 teaspoon salt

Directions

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.

Notes:

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

Notes:

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

Notes:

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.

Description:

Photography and Styling by Yossi and Malky Levine

Ingredients

Duck Breast

6 duck breasts
2 teaspoons Tuscanini Sea Salt
1 teaspoon black pepper
1/2 cup Tuscanini Sun Dried Tomatoes, sliced, for serving

Orange-Infused Glaze

2 cups orange juice
1/2 cup Manischewitz Honey
zest and peel of 1 orange

Caramelized Figs

1 pound figs, halved (see note)
2 tablespoons Manischewitz Honey
1/4 teaspoon salt

Directions

Step 1 - Prepare the Duck Breast

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.

Step 2 - Prepare the Orange-Infused Glaze

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.

Step 3 - Prepare the Caramelized Figs

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.

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Duck Breast with Caramelized Figs

Directions

Prepare the Duck Breast

Prepare the Orange-Infused Glaze

Prepare the Caramelized Figs

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