Seared Duck Breast with Fig Sauce
Ingredients
- Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
- Kosher salt and freshly cracked black pepper
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 3/4 cup dry sherry
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup fig jam
- 1/4 cup balsamic vinegar
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, chilled
- Fresh chives, chopped, for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments