A Duck Recipe That's as Easy as Chicken | America's Test Kitchen

port wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

duck breasts

🥗Healthier: chicken breasts

💰Cheaper: pork tenderloin

Chicken is lower in fat and cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and suitable for sautéing.

figs

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots maintain sweetness and texture.

Score the fat of the duck breasts in a hatch mark pattern about 1/2 inch apart without cutting into the meat.

Trim any excess fat and remove any silver skin from the duck breasts.

Pat the duck breasts dry on both sides.

Season the duck breasts liberally with 2 teaspoons of kosher salt and 1 1/2 teaspoons of ground black pepper.

Cover the seasoned duck breasts with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

In a 12-inch non-stick skillet, place the duck breasts fat side down without turning on the heat.

Turn the heat to medium and cook the duck breasts for 17 to 20 minutes to render the fat and crisp the skin.

While the duck is cooking, prepare the sauce by cutting 1/4 cup of black mission figs in half and placing them in a saucepan.

Add 1/2 cup of Ruby Port, 1/4 cup of red wine vinegar, and 3 tablespoons of sugar to the saucepan with the figs.

Bring the sauce to medium heat and let it simmer for about 15 minutes until it reduces and thickens slightly.

Check the duck breasts, then turn the heat down to medium-low and cook the non-skin side for about 1-2 minutes until the internal temperature reaches 125 to 130 degrees Fahrenheit.

Remove the duck breasts from the skillet and place them on a wire rack to rest for about 10 minutes, covering with foil.

After resting, slice the duck breasts on a bias and arrange them on a platter.

Pour the sauce over the sliced duck and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens