Pan-Seared Duck & Orange-Fig 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 to get 1 teaspoon. Halve the orange crosswise; squeeze the juice into a bowl, straining out any seeds. To the bowl of orange juice, add the fig spread, soy sauce, mustard, sugar, demi-glace and 2 tablespoons of water. Whisk to combine.

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.

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. 

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, 1 to 2 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.

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!