Seared Duck with Fig Sauce


I started with 4 frozen duck breasts that I got from the poultry farm. They didn’t thaw by the time I needed them so I decided to sous vide the duck at 135F for a couple hours.

I then seared the skin side in a skillet until it rendered down and got a nice crisp layer of skin.

However, you can make seared duck without the using sous vide machine (described below)


Duck breast

salt and pepper to taste (but not necessary)

For the sauce:

  • 1T ghee
  • 1/4c onion, chopped
  • 3/4c chicken stock
  • 1/4c chianti or balsamic vinegar
  • 2t coconut aminos
  • 1/2c figs, chopped (you can use frozen or fresh figs)
  • 1/4t salt


Preheat oven to 400F

In a cold cast iron skillet on med heat, add duck skin side down

Cook until the fat renders down

Flip over and place in the oven  until the internal temp is at least 135

Remove and let rest for 5 min before slicing

Note: the duck will cook more as it rests

To make the sauce:

  • Add ghee to sauce pan on med heat
  • Add onions and stir (3 min)
  • Add chicken stock, vinegar, coconut aminos, and figs and bring to a boil
  • Once the sauce begins to reduce, add salt
  • Stir and serve with duck

The duck and fig sauce go great over arugula lightly dressed with oil and vinegar




2 thoughts on “Seared Duck with Fig Sauce

  1. Pingback: Whole 30 – Day 14 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 17 | Find the Time to Cook

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