Lavender-Infused Duck Breast with Honey-Fig Glaze

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with sea salt and black pepper.

   ~5 min
2. 2

   In a small bowl, combine the dried culinary lavender with a pinch of salt and pepper. Gently rub this mixture into the flesh side of the duck breasts.

   ~2 min
3. 3

   Place the duck breasts, skin-side down, into a cold frying pan. This allows the fat to render slowly.

4. 4

   Cook over medium-low heat for 8-10 minutes, or until the skin is golden brown and crispy. Pour off rendered fat as needed.

   ~10 min
5. 5

   Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer to your desired doneness. Use a thermometer to check internal temperature (130-135°F / 54-57°C for medium-rare).

   ~5 min
6. 6

   Remove the duck breasts from the pan and let them rest for at least 5 minutes before slicing.

   ~5 min
7. 7

   While the duck rests, prepare the glaze. Halve the fresh figs and add them to a small saucepan with honey and balsamic vinegar.

   ~3 min
8. 8

   Cook over medium heat, stirring occasionally, until the figs soften and the sauce thickens slightly, about 5-7 minutes. Mash some of the figs with a fork to create a smoother glaze.

   ~7 min
9. 9

   Stir in the tablespoon of butter to enrich the glaze. Remove from heat.

   ~1 min
10. 10

    Slice the rested duck breasts and drizzle generously with the warm fig glaze. Serve immediately.

    ~3 min