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  • Writer's pictureEric LeVine

Crispy Duck with Pickled Onions and Grilled Figs

Ingredients/Crispy Duck 1 Muscovy duck breast 2 tsp olive oil 2 garlic cloves, finely chopped 1 sprig fresh thyme, chopped kosher salt white pepper Method/Crispy Duck Using a paring knife, score the duck breast through the skin. Combine the oil and spices and rub into the duck. In a hot pan, sear the skin side of the duck breast until it’s golden brown, about 6 minutes. Bake the duck breast at 325o for 20 minutes, or until its internal temperature is 145o, then remove from oven, and set aside to cool. Ingredients/Pickled Onions 20 red pearl onions 2 cups orange juice 1 cup sugar 1⁄2 cup red wine vinegar Method/Pickled Onions Combine all ingredients in a pot, bring to a simmer on the stove and then turn heat off. Let the mixture steep for 1 hour, then cool and refrigerate until ready to use. Ingredients/Grilled Figs 10 Mission figs 2 tsp olive oil kosher salt white pepper Method/Grilled Figs Quarter figs into wedges. Toss the wedges in the olive oil and season with salt and pepper. Heat a grill and lightly grill the figs on both flesh sides. Cool and set aside. Assembly Slice the duck breast into 20 thin slices; fold each slice in half to skewer. Put the duck, onions and figs on 10 skewers in this order: one folded piece of duck breast, one piece of pickled onion, one fig, a second piece of duck breast, a second piece of pickled onion, a second piece of fig.

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