This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.



For the Duck Breast
For the Fig or Plum Version
For the Blackberry Version
For the Truffle Version


Instructions Checklist
  • Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.

  • Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.

  • Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.

  • Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.

Reviews (1)

1 Ratings
  • 5 star values: 1
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Rating: 5 stars
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.