Yield: 4 servings
White Pekin boneless, skinless duck breasts – 4
Salt – to taste
Black pepper, freshly ground – to taste
Pearl onions, trimmed, peeled – 1 cup
Fresh figs, whole, washed – 8
Low-fat, reduced-sodium chicken or vegetable broth – 1 cup
Orange liqueur – 1/2 cup
Fresh chives, snipped – 1/4 cup
Rice pilaf, cooked, kept warm 4 cups – 1.
Season duck breasts with salt and pepper. Heat an ovenproof nonstick skillet over high heat. Place duck breasts smooth side down in skillet; add pearl onions. Cook duck until browned, about 5 minutes.
- Turn duck; add figs. Transfer pan to oven and cook at 400F until done, approximately 5 more minutes for medium-rare. Remove duck from skillet and allow to rest 3 to 5 minutes.
- Return skillet to high heat. Add stock and boil until thickened enough to coat back of spoon, about 4 minutes.
- Add orange liqueur, reduce again until thick, about 2 minutes. Add more salt and pepper if needed. Remove sauce from heat; stir in chives.
- Cut duck against the grain into thin slices. Per serving, arrange 1 cup rice pilaf on plate. Place figs at top of plate. Lay duck across figs and rice. Spoon sauce over duck and figs. Serve.
Nutrition per serving: Calories, 590; fat, 10g (15.3% calories from fat); carbohydrate, 71g; protein, 38g; sodium, 1.24g.