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Figs and Seared Duck Breasts

Course Duck, Main Course, Poultry
Cuisine French
Keyword duck, duck breast recipe, duck fat, duck recipe, figs, scoring the skin, seared duck
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 people
Calories 218 kcal


  • lemon Finely grated zest of 1 lemon
  • 1 garlic clove 1 large garlic clove, finely grated
  • 1 tablespoon rosemary 1 tablespoon rosemary leaves finely chopped
  • 1 teaspoon rosemary 1 teaspoon rosemary leaves finely chopped
  • ¾ teaspoon sea salt ¾ teaspoon sea salt
  • ¼ teaspoon black ground pepper ¼ teaspoon black ground pepper
  • 12 ounces duck breasts 2 12-ounces each duck breasts, patted dry and scored crosshatch pattern into the skin, do not pierce the flesh underneath.
  • 6 figs 6 fresh figs, halved
  • lemon Juice of ½ lemon and lemon wedges for serving
  • olive oil olive oil to drizzle over it
US - Metric


  1. In a small bowl combine the lemon zest, garlic, and 1 tablespoon rosemary with sea salt and pepper. Mix well and rub the mixture all over both breasts.

  2. Place the duck skin-side down in a large, non-heated, ovenproof skillet. Place the skillet over medium heat and cook until the fat of the duck is rendered, and the skin is golden for 10 to 12 minutes. Pour out most of the fat from the skillet, save for later use.

  3. Flip the duck pieces over, remove the skillet from the heat, and scatter the figs and remaining 1 teaspoon rosemary all over the figs in the skillet but not on top of the duck.

  4. Place the skillet in the oven to roast for 5 minutes for medium.

  5. Remove the skillet from the oven and turn on the broiler. Transfer the duck breasts to a cutting board, cover them with aluminum foil and let them rest for about 5 minutes.

  6. Return the skillet still containing the figs and place it under the broiler for about 1 to 2 minutes until the figs are lightly charred. Keep a keen eye on the figs as not to burn.

  7. Slice the duck and serve with the figs on the side. Squeeze lemon juice and a drizzle of olive oil all over the duck and the figs.

Nutrition Facts
Figs and Seared Duck Breasts
Amount Per Serving
Calories 218 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 87mg29%
Sodium 648mg28%
Potassium 549mg16%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 16g18%
Protein 23g46%
Vitamin A 225IU5%
Vitamin C 10mg12%
Calcium 50mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.