Sunday Lunch

/Duck Breast with Sticky Glazed Figs Recipe
Duck Breast with Sticky Glazed Figs  recipe

Duck Breast with Sticky Glazed Figs Recipe

Succulent duck breasts meet the sweet complexity of figs in this elegantly simple recipe, with a hint of coriander for an exotic finish.





  • Step 1.

    Start by scoring the skin of the duck breasts, then season well with salt and pepper.
  • Step 2.

    In a cold skillet, place the duck skin-side down. Turn on the heat to medium and cook for 6-8 minutes until the skin is golden and crisp.
  • Step 3.

    Turn the duck breasts over, add the fig halves around the duck in the pan, and cook for a further 5 minutes for medium-rare, or longer to your liking.
  • Step 4.

    Remove the duck and figs from the pan, setting them aside to rest. Pour out most of the duck fat.
  • Step 5.

    In the same pan, add honey, balsamic vinegar, and a splash of water. Bring to a simmer, scraping up the tasty bits stuck to the bottom of the pan, until you get a sticky sauce.
  • Step 6.

    Slice the duck breasts and serve on a platter with the glazed figs. Drizzle over the sticky sauce from the pan, and garnish with fresh corriander leaves.
  • Step 7.

    Serve immediately and enjoy this exquisite dish.


  1. 2 Duck breasts

  2. 8 Fresh figs, halved

  3. 2 tbspHoney

  4. 3 tbspBalsamic vinegar

  5. 2 tbspWater

  6. 1 tspSalt

  7. 0.5 tspBlack pepper

  8. 2 tbspFresh coriander leaves

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