Pan seared duck breast with dried fig sauce & Roasted vegetables Roast fennel bulbs, butternut squash, eggplants, and beets, seasoned with EVOO, rosemary, thyme salt and pepper, in 450 oven for 30 minutes
Dry duck breast with paper towel, score the skin side in a crisscross pattern. Salt and pepper both side, sear the duck skin side down in a medium-low heat pan to render off the fat, pour the fat out during the cooking time, until the skin become crisp, turn to cook the meat side for about 6-8 minutes for medium rare, remove from the pan to rest before slicing.
Dried fig sauce – hydrate the dried figs in hot water, cut into quarters, add Marsala wine, balsamic vinegar in sauce pan to cook until soft, add Worcestershire sauce and honey and reduce to the desired consistency.
