Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.
We’re in the midst of the most beautiful season, the peak of autumn, filled with the blazing red of fall foliage and vibrant orange of pumpkin patches. Culinary speaking, autumn is a lovely time for cooking, with gorgeous seasonal ingredients bringing flavor and color to our tables, and the weather allowing for heartier main dishes with meats. Today we’re featuring a duck breast recipe that highlights some of our favorite ingredients: earthy duck breast, sweet figs and voluptuous wine.
This duck breast recipe starts with boneless Muscovy duck breasts. Muscovy duck is a fabulous flavorful fowl meat, with a bold and succulent flavor, much more complex than what you would expect. Paired with the sweet figs cooked in Beaujolais wine, it’s absolute perfection – a sophisticate melding of sweet and salty flavors, a buttery on the inside yet crispy on the outside texture, and just a sublimely rich dish.
Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.
Cooking Tips For Our Muscovy Duck Breast Recipe
This duck breast recipe is simple, but there are some things to know.
- Muscovy duck breast should always be cooked medium (or medium rare). Overcook it, and it’ll be dry and tough. So…
- Use a kitchen thermometer if you have one, to make sure you don’t overcook it. Our duck breast is ready once the inside temperature reaches 120 degrees.
- Look for the ripest figs you can find, they’re the sweetest! They should be soft (but not mushy), and have small wrinkles on the skin.
- You don’t need oil or butter for this Muscovy duck breast recipe; the duck meat itself has enough fat to cook to perfection by itself.
- Save the rendered fat from the pan where you cooked the duck breast, this concoction is full of delicious flavor and perfect for sautéing veggies or potatoes
- Serve with your favorite red wine, especially great with Burgundy wine or Pinot Noir.
Duck Breast With Wine-Poached Figs
A delicious combination of perfectly-cooked succulent duck breast, paired with a reduction of sweet figs in Beaujolais wine.
- 2 boneless Muscovy duck breasts
- 6 figs
- 1 stick of cinnamon
- 1 bay leaf
- 2 cup of Beaujolais wine
- 2 cup of Chianti wine
- 1 cup of sugar
- 2 large Yukon gold potatoes
- Salt and pepper
- Parsley for garnish
- Add 2 cups of Beaujolais wine, 2 cups of Chianti wine, of sugar, bay leaf and cinnamon stick to a medium pot, over medium heat. Bring to a boil, then remove from the stove, and add the whole figs. Bring back to a boil and simmer for about 10/15 minutes over medium heat.
- Remove the wine and fig mix from the stove, then carefully remove the figs one by one and place them in a double bowl with ice. Leave to cool. Once the figs are fully cooled down, mix them back up with the wine sauce. If you want, do this one day in advance and keep the sauce in the refrigerator until you use it.
- Pre-heat the oven to 350.
- Peel and dice the potatoes into ½-inch thick cubes. Pour some flour on a shallow dish, and toss the potatoes, very lightly coating them in flour.
- Place a sauté pan over medium-high heat, drizzle some olive oil, and sauté the potatoes until lightly browned. Transfer the potatoes to a shallow oven pan, salt and bake until fully cooked (about 10/15 minutes).
- While the potatoes are baking, prep the duck breast.
- With a sharp knife, score diagonal and horizontal lines (diamond pattern) on the skin side of the duck. Season with salt and pepper on both sides.
- Place the duck breast skin-side down on a large sauté pan, over medium heat, and sauté until golden brown (no butter or oil needed here!). Flip, and cook the other side.
- Once the duck breast is ready, remove from the pan and plate, adding the potatoes (garnish them with parsley). Cut the figs in half and heat the wine sauce, pouring over the duck breast.
Products from this post:
Muscovy Duck Breast – Boneless >
Cinnamon Sticks >
Gourmet Salt >