Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
Yield:
5 servings

Ingredients

Directions

Preheat oven to 350 degrees.

Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes.

Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside.

Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside.

Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Breast of Duck with Port Wine and Figs

Recipe courtesy of Sara Moulton

Seared Duck Breast with Fig Sauce

Recipe courtesy of Kelsey Nixon

Spiced Molasses Duck Breast Salad

Recipe courtesy of Tanya Holland

Duck with Figs and Port

Recipe courtesy of Food Network Kitchen

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Seared Duck Breast

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories