Ingredients
4 (6-ounce) boneless, skin-on duck breasts*
1/2 cup dry white wine
1/4 cup Golden Blossom® Kosher for Passover honey
4 dried black mission figs, finely chopped
1 teaspoon fresh thyme leaves (from 3-4 sprigs)
1 teaspoon cider vinegar
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
*For Passover, be sure you purchase your duck from a Kosher butcher or purchase frozen breasts that say Kosher for Passover on the package.
Place duck breasts skin side up on a cutting board. With a sharp knife, score across the skin at a 45 degree angle, cutting about 1/4-inch deep or 3/4 of the way through the fat layer, taking care not to cut to the actual meat layer. Score in the other direction, creating a diamond pattern in the skin. Season both sides of meat with salt and pepper.
Place a large non-stick skillet over medium heat. Let the pan preheat for 1 minute, then add duck breasts to skillet, skin side down. Let cook for 10 to 15 minutes or until skin is golden brown and crispy, then flip and cook for an additional 4 to 6 minutes or until desired doneness is achieved (130 degrees internal temperature for medium-rare). Transfer duck breasts to a cutting board and cover loosely with aluminum foil and let rest for 10 minutes prior to serving.
Return skillet to medium heat. Spoon out excess fat; leaving about 1 tablespoon left in the pan. Add white wine and stir, loosening all the brown bits stuck to the pan, for about 30 seconds, then add honey, figs, and thyme. Simmer for 4 to 5 minutes or until thickened and syrupy. Stir in cider vinegar. Serve duck breasts warm with sauce spooned over top.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 45 minutes
Place duck breasts skin side up on a cutting board. With a sharp knife, score across the skin at a 45 degree angle, cutting about 1/4-inch deep or 3/4 of the way through the fat layer, taking care not to cut to the actual meat layer. Score in the other direction, creating a diamond pattern in the skin. Season both sides of meat with salt and pepper.
Place a large non-stick skillet over medium heat. Let the pan preheat for 1 minute, then add duck breasts to skillet, skin side down. Let cook for 10 to 15 minutes or until skin is golden brown and crispy, then flip and cook for an additional 4 to 6 minutes or until desired doneness is achieved (130 degrees internal temperature for medium-rare). Transfer duck breasts to a cutting board and cover loosely with aluminum foil and let rest for 10 minutes prior to serving.
Return skillet to medium heat. Spoon out excess fat; leaving about 1 tablespoon left in the pan. Add white wine and stir, loosening all the brown bits stuck to the pan, for about 30 seconds, then add honey, figs, and thyme. Simmer for 4 to 5 minutes or until thickened and syrupy. Stir in cider vinegar. Serve duck breasts warm with sauce spooned over top.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 45 minutes
