Seared Duck Breast with Fresh Figs and Black Currant Sauce
Duck makes a rich, juicy alternative to turkey.
4 servings
Equipment: A warmed platter; 4 warmed dinner plates.
16 fresh figs
2 fatted duck breasts (magret), each about 1 pound (500 g)
Fine sea salt
Coarse, freshly ground black pepper
1/2 cup (125 ml) best-quality balsamic vinegar
1 cup (250 ml) crme de cassis (black currant liqueur) or black currant juice
Stand each fig, stem end up, on a cutting board. Trim off and discard the stem end of the fig. Make an X-shaped incision into each fig, cutting about one-third of the way down through the fruit.
Remove the duck from the refrigerator 10 minutes in advance before cooking. With a sharp knife, make about 10 diagonal incisions in the skin of each duck breast. Make about 10 additional diagonal incisions to create a crisscross pattern. The cuts should be deep but should not go all the way through to the flesh. (The scoring will help the fat melt while cooking and will stop the duck breast from shrinking up as it cooks.) Season the breasts all over with salt and pepper.
Heat a dry skillet over medium heat. When the pan is warm, place the breasts, skin side down, in the pan. Reduce the heat to low and cook gently until the skin is a uniform, deep golden brown, about 3 minutes. Carefully remove and discard the fat in the pan. Cook the breasts skin side up for 10 minutes more for medium-rare duck, or cook to desired doneness.
Remove the duck from the skillet and place the breasts side by side on the warmed platter. Season generously with salt and pepper. Tent loosely with foil and let the duck rest for at least 10 minutes, to allow the juices to retreat back into the meat.
In a small saucepan, combine the vinegar andcrme de cassis and warm over low heat.
In a saucepan that will hold the figs snugly, arrange them tightly in a single layer, cut end up. Pour the warm vinegar mixture over the figs and cook over low heat, basting the figs with the liquid, for about 3 minutes.
Cut the duck breasts on the diagonal into thick slices, and arrange on the warmed dinner plates. Spoon the sauce over the duck slices, and arrange the figs alongside. Serve.
Wine suggestion: Almost any good southern Rhne red would be perfect here. Cassis is an overriding flavor in the wines of the region; try the Ctes-du-Rhne-Villages Cairanne from the Domaine de l'Oratoire Saint Martin, the Rserve des Seigneurs, loaded with the spice of red and black currants as well as kirsch.
Variation: Substitute cherries for the figs and cherry eau-de-vie for the crme de cassis.
Smashed Potatoes
This cross between mashed potatoes and potato pancakes is particularly appropriate this year, as Thanksgiving coincides with the first day of Hanukkah.
4 servings
Equipment: A steamer.
1 pound (500 g) firm, yellow-fleshed potatoes, such Yukon Gold (each about 4 ounces; 125 g), scrubbed but not peeled, halved lengthwise
5 plump, moist garlic cloves, peeled, halved, and green germ removed
4 large fresh summer savory or thyme sprigs
2 fennel frond sprigs
2 tablespoons duck fat or unsalted butter
Fleur de sel
Coarse, freshly ground black pepper
Pour 1 quart (1 l) of water into the bottom of the steamer. Add the garlic, summer savory, and fennel sprigs and bring to a simmer over moderate heat. Place the potatoes, cut side down, on the steaming rack. Place the rack over the simmering water, cover, and steam just until the potatoes are fully cooked and can easily be pierced with the tip of a knife, 12 to 15 minutes.
Place a clean dish towel on a work surface, cover it with plastic wrap, and set the cooked potatoes on top of the plastic wrap. Spread another piece of plastic wrap over the potatoes. Smash each potato gently with the palm of your hand to burst it open. Each potato should still maintain its shape.
In a large skillet, heat the duck fat or butter over medium heat. Brown the potatoes until firm and golden, 3 to 4 minutes per side. Season with fleur de sel and pepper. Serve warm.
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