Duck Breast with Figs & Balsamic Glaze

There’s something cinematic about the scent of duck roasting in the oven. That deep, nutty aroma of melting fat, the gentle hiss as the skin meets cast iron — it feels like the kitchen slows down for a moment. And then come the figs: soft, honeyed, a little decadent. They bring the warmth of the south to the plate — a touch of sunshine between November’s clouds.

 

Duck Breast with Figs & Balsamic Glaze sits right at the crossroads of classic and modern France. The duck — rich, bold, unapologetically French — meets the dark sweetness of balsamic vinegar and the velvet touch of ripe figs. A few leaves of fresh thyme tie it all together, whispering of Provence and its dusty paths lined with lavender.

 

Recipe

 

Serves 2

 

Ingredients:

 

• 1 duck breast (about 350 g / 12 oz)
• 4 ripe figs, quartered
• 2 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1 tablespoon red wine (optional, but delightful)
• 1 tablespoon butter
• Sea salt and freshly ground black pepper
• A few sprigs of fresh thyme

 

Method:

 

1. Prepare the duck:
   Preheat the oven to 180°C / 350°F. Score the fat on the duck breast in a criss-cross pattern, being careful not to cut into the meat. Season generously with salt, pepper, and thyme.
2. Render the fat:
   Place the duck skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render for 6–8 minutes, until the skin is golden and crisp. Flip the breast and sear for another 2 minutes.
3. Roast:
   Transfer to an ovenproof dish, skin side up, and roast for 7–9 minutes for medium-rare, or longer if you prefer. Remove and rest under foil for 5 minutes.
4. Make the sauce:
   Pour off most of the duck fat from the pan, keeping about a tablespoon. Add the honey and let it caramelise slightly. Deglaze with the balsamic vinegar and red wine, stirring in the figs. Simmer gently for 2–3 minutes until the figs are soft and glossy. Finish with a knob of butter.
5. Serve:
   Slice the duck thinly, arrange on warm plates, and spoon over the figs and balsamic glaze. Sprinkle with thyme leaves.

 

Serve with creamy polenta or a silky parsnip purée — and a glass of something red that knows how to flirt.

 

Wine suggestion

 

A Pinot Noir from Burgundy will make this dish sing — elegant, fruity, and with just enough acidity to lift the duck and balsamic glaze. Or try a Madiran if you want something darker, with notes of black cherry and smoke.

 

This is the kind of dish that feels both refined and grounded — it smells like Sunday, tastes like adventure, and looks as if it belongs in a Parisian bistro.

And if you ever find yourself in Dijon in November, stroll through the covered market — you might just find figs that still taste of summer.