SEARED DUCK BREAST WITH SUGARED FIGS AND ARUGULA
For those of you who crave the ubiquitous duck breast all dressed up for company, I offer you my version, the little ducky paired with sweet-and-sour roasted figs and given a little edge from the arugula. I won't lie-it's good. However, in exchange for my providing a traditional duck breast recipe, you must promise me that you will try either Party Tripe on Soft Polenta (page 159) or maybe Geoduck Crudo with Fennel and Radish (page 24). Do what scares you.
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Wipe the figs clean, remove the stems, then halve them lengthwise. Place the figs, cut-side up, on a wire rack set on a foil-lined baking sheet. Drizzle the figs with 2 tablespoons of the olive oil, then sprinkle with the sugar. Roast in the oven for about 15 minutes, or until soft. Drizzle with the vinegar as soon as they come out of the oven. Decrease the oven temperature to 375°F.
- Film the bottom of a large, ovenproof sauté pan with 2 tablespoons olive oil and heat over medium-low heat. Add the duck breasts, skin-side down, and cook for 8 to 10 minutes, or until most of the fat renders and the skin crisps. As the breasts sear, spoon off the excess fat as it pools in the pan. When the fat has rendered, transfer the breasts to a plate and pour off all the accumulated fat. Return the breasts, skin-side up, to the pan and transfer the pan to the oven. Roast for no more than 2 to 3 minutes, then remove the breasts from the pan and allow to rest while you make and dress the salad.
- Pick off the smallest and most tender arugula leaves and wash well. Pat dry. Toss with the remaining 2 tablespoons olive oil and the lemon juice; season with salt and pepper.
- Lay 3 figs out on each of 4 plates. Slice each duck breast on the diagonal and fan out over the figs, then nestle the arugula salad next to it.
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