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🍽️ Duck breast with fresh figs and arugula

557 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the duck breasts briefly and pat them dry with a kitchen towel.
  3. 3. Score the skin of the duck breasts in a diamond pattern. Be careful not to cut too deeply into the meat.
  4. 4. Season the breasts with salt and pepper.
  5. 5. Fry the duck breasts skin-side down in the pan. Cook them slowly for about 5 minutes until the skin is golden brown and crispy.
  6. 6. Turn the breasts over and fry them briefly on the meat side.
  7. 7. Place the duck breasts on a wire rack. Place a drip pan directly underneath to catch the rising fat.
  8. 8. Cook the duck breasts in the preheated oven for about 15 minutes.
  9. 9. Remove the breasts from the oven.
  10. 10. Wrap the duck breasts in aluminum foil.
  11. 11. Let the meat rest for about 5 minutes. This allows the juices to redistribute and the meat to become pink.
  12. 12. Wash the fresh figs under running water.
  13. 13. Pat the figs dry.
  14. 14. Slice the figs into thin pieces.
  15. 15. Arrange the fig slices decoratively on the plates.
  16. 16. Wash the arugula thoroughly.
  17. 17. Remove thick stems or wilted greens from the arugula.
  18. 18. Let the arugula drain well.
  19. 19. Tear the arugula leaves into smaller pieces if necessary.
  20. 20. Distribute the arugula evenly over the fig slices.
  21. 21. Whisk both types of balsamic vinegar with the mustard, honey, and oil in a small bowl.
  22. 22. Season the dressing mixture with salt and pepper to taste.
  23. 23. Drizzle the dressing evenly over the salad.
  24. 24. Slice the duck breasts into thin pieces.
  25. 25. Place the duck breast slices on top of the salad.
  26. 26. Serve the dish immediately.

Nutrition per serving