Breast of Duck with Figs and Orange Liqueur

Breast of Duck with Figs and Orange Liqueur

Dish Name : Breast of Duck with Figs and Orange Liqueur

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.

Method:-

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.

  1. 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.

  2. Return skillet to high heat. Add stock and boil until thickened enough to coat back of spoon, about 4 minutes.

  3. Add orange liqueur, reduce again until thick, about 2 minutes. Add more salt and pepper if needed. Remove sauce from heat; stir in chives.

  4. 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.