Pan-Seared Duck & Blood Orange-Fig Sauce with Roasted Vegetables
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Pan-Seared Duck & Blood Orange-Fig Sauce

with Roasted Vegetables

45 MIN
$18.99/serving 4 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
We cook duck for a longer time with the skin side down to release the fat and get the skin deliciously crispy. Letting it rest with the skin side up will help maintain that crispy texture while the meat stays juicy.

INGREDIENT IN FOCUS
A beloved winter citrus, blood oranges get their unique, deep red coloring from a special pigment that develops only at night in cool temperatures. They also impart a sweet, berry-like flavor, which is perfectly paired with savory duck breasts in this dish.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Pan-Seared Duck & Blood Orange-Fig Sauce with Roasted Vegetables
Title
  • 4 Skin-On Duck Breasts
  • 1 lb Sweet Potatoes
  • 1 lb Brussels Sprouts
  • 2 Red Onions
  • 1 bunch Parsley
  • 1 Tbsp Fig Spread
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • 1.4 oz Grana Padano Cheese
  • ⅓ cup Chicken Bone Broth
  • ¼ cup Roasted Pistachios
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Soy Sauce
  • 1 Blood Orange
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve and peel the onions; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a medium bowl, straining out any seeds. To the bowl of orange juice, add the fig spread, soy sauce, mustard, and broth. Whisk to combine.

Roast & finish the vegetables
2 Roast & finish the vegetables

Place the diced sweet potatoes, onion wedges, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the orange zest, olives, chopped pistachios, cheese (crumbling before adding), half the chopped parsley, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to combine. Taste, then season with salt and pepper if desired.

Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Leaving any browned bits (or fond) in the pan, carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Finish the sauce
4 Finish the sauce

While the duck rests, heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished vegetables. Top the duck with the finished sauce. Garnish with the remaining chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve and peel the onions; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the pistachios. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a medium bowl, straining out any seeds. To the bowl of orange juice, add the fig spread, soy sauce, mustard, and broth. Whisk to combine.

2 Roast & finish the vegetables

Place the diced sweet potatoes, onion wedges, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the orange zest, olives, chopped pistachios, cheese (crumbling before adding), half the chopped parsley, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to combine. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Leaving any browned bits (or fond) in the pan, carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Finish the sauce

While the duck rests, heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Finish the sauce
Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished vegetables. Top the duck with the finished sauce. Garnish with the remaining chopped parsley. Enjoy!

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