Duck Breast with Roasted Figs and Pomegranate Molasses

This recipe for duck breast with roasted figs shows you how to make your own pomegranate molasses, but you may be able to find a pre-made bottle in your grocery store. If so, skip straight to step two!

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Duck Breast with Roasted Figs and Pomegranate Molasses

  • Prep Time: 25 m
  • Cook Time: 12 m
  • Total Time: 37 m
  • Servings:
    2

Ingredients

  • 2 cups fresh pomegranate juice
  • 2 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • 1 pound boneless duck breast
  • 6 fresh figs halved
  • olive oil
  • salt and freshly ground black pepper
  • thyme sprigs to garnish

Instructions

  1. To make the pomegranate molasses combine the pomegranate juice, lemon and brown sugar in a medium saucepan. Bring the mixture to a boil, lower the heat and simmer for 25 minutes until the mixture is thick and coats the back of a spoon. The molasses will thicken as it cools. You can also find bottled pomegranate molasses in specialty grocery stores.
  2. Pre-heat the air fryer to 400°F.
  3. Score the duck breast to render the fat by making four slits across the skin of the duck diagonally with a sharp knife. Then make four slits into the skin in the opposite diagonal direction. Season the duck generously with salt and freshly ground black pepper.
  4. Place the duck breast, skin side up into the air fryer basket. Air-fry the duck at 400ºF for 8 minutes. Flip the duck breast over and air-fry at 400ºF for an additional 4 minutes for rare, 5 minutes for medium and 6 minutes for medium-well. Flip the duck back over to skin side up and air-fry for 1 minute to crisp the skin. Transfer the duck breast to a cutting board and let it rest for a few minutes.
  5. Drizzle the figs with a little olive oil and season with salt and freshly ground black pepper. Toss the figs into the air fryer basket and air-fry for 5 minutes while the duck rests.
  6. Slice the duck breast on the bias and divide between two dinner plates. Drizzle the warm pomegranate molasses over the duck and serve with the roasted figs on top. Garnish with sprigs of fresh thyme.
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Comments (2)Post a Reply

  1. 5 stars
    I tried this. It was great. I did not make the figs because I could not find any, so I used some dates. I was very pleased with this recipe. It was both delicious and visually appealing when finished. I will be making this again, especially for guests. I paired it with a white mushroom and Parmesan risotto that I made in my instant pot. It was bomb.

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