Duck Magret With Fresh Figs Recipe

Cooking duck magrets with figs and a drizzle of honey-balsamic glaze always hits a sophisticated note for me, transforming a simple dinner into something really special. The balance of crispy duck skin, juicy figs, and the aromatic touch of thyme creates an elegant dish that feels both rustic and refined.

Duck breast has such a rich taste, especially when matched with sweet fresh figs. This recipe offers a way to enjoy that perfectly paired flavor with a healthy twist.

It calls for fresh figs, honey, balsamic vinegar, and thyme—four ingredients that deliver so many health benefits.

Duck Magret With Fresh Figs Recipe Ingredients

• Duck Magrets: High in protein and rich in flavor; tender and juicy.
• Fresh Figs: Sweet and rich in fiber; a source of healthy sugars.
• Honey: Natural sweetener; adds a luscious sweetness to the dish.
• Balsamic Vinegar: Adds a tangy depth; balances sweetness with acidity.
• Fresh Thyme Leaves: Aromatic; provides earthy flavor and herbaceous notes.

Duck Magret With Fresh Figs Recipe Ingredient Quantities

• 2 duck magrets (breasts with skin)
• 8 fresh figs, halved
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves
• 2 tablespoons olive oil

How to Make this Duck Magret With Fresh Figs Recipe

1. Set your oven to 400°F (200°C) to warm up.

2. Make a crosshatch pattern in the skin of the duck magrets, scoring carefully so as not to cut into the meat.

3. Duck breasts require ample salting and a generous coating of freshly ground black pepper on both sides.

4. Preheat a skillet over medium-high heat and place the duck breasts in it, skin-side down. Allow them to cook for approximately 6-8 minutes, maintaining a medium-high heat, until you achieve a crispy and golden duck skin. Flip the breasts and sear the other sides for about 2-3 minutes.

5. Put the duck magrets in a baking dish, skin-side up, after you have removed them from the skillet.

6. In a tiny bowl, stir the honey, balsamic vinegar, and olive oil together until they’re well combined.

7. Position the figs, cut side up, around the duck in the baking dish. Pour the honey-balsamic mixture over the figs and the duck.

8. Dust new thyme leaves on the duck and figs.

9. Bake in the oven for approximately 10-12 minutes, until the duck has reached your desired doneness (135°F for medium-rare).

10. Allow the duck to rest for 5 minutes before slicing. Serve alongside the figs and pan juices. Enjoy!

Duck Magret With Fresh Figs Recipe Equipment Needed

1. Oven
2. Skillet
3. Baking dish
4. Small bowl
5. Sharp knife
6. Cutting board
7. Measuring spoons
8. Tongs or spatula
9. Spoon (for stirring)
10. Meat thermometer

FAQ

• Q: Can I use dried figs instead of fresh figs?This recipe is best with fresh figs, which are full of moist and creamy goodness. If you’re using dried figs, you need to plump them up so that you can too! Soak the dried figs in warm water or wine before you attempt to cook with them.
• Q: What can I use instead of honey?A: For honey, maple syrup or agave nectar can be used. They are similar in sweetness and texture.
• Q: Is it necessary to score the duck skin?A: Yes, the fat is in the skin of the duck. Scoring the skin allows the fat to render more completely, and without that, it’s impossible to get a really nice crispy texture on the duck. Flavors penetrate deeper without the fat barrier.
• Q: Can I prepare the dish in advance?A: The best way to enjoy duck magret is when it is fresh, but the figs can be made a few hours ahead and warmed through, if necessary.
• Q: What should I serve with Duck Magret With Fresh Figs?This dish matches nicely with seasonal vegetables, roasted potatoes, or a straightforward green salad that balances the powerful tastes.
• Q: Can I use other herbs besides thyme?A: Rosemary or sage can serve as excellent alternatives to thyme, bringing a unique, herbaceous flavor to the dish.

Duck Magret With Fresh Figs Recipe Substitutions and Variations

Duck breasts: For a less gamey flavor, you can substitute chicken breasts.
Fresh figs: Substitute with dried figs or fresh plums.
Alternatives to honey: Good substitutes are maple syrup or agave nectar.
Balsamic vinegar can be made by mixing red wine vinegar with sugar.
Fresh thyme leaves: You can substitute dried thyme or fresh rosemary.

Pro Tips

1. Room Temperature Duck: Before you start cooking, let the duck breasts sit at room temperature for about 30 minutes. This helps them cook more evenly and achieve a better sear.