Sweet and Sour Duck Breast with Figs

Experience Level: 4 Forks
Serves: 4
Prep Time: 3 Hours 30 Minutes
Cook Time: 40 Minutes
Ready Time: 4 Hours 10 minutes

*This Recipe Includes A Cook Along Video.

Additional Information

SKU RK350 Category Tags ,

Sweet and Sour Duck Breast with Figs

$99.00

Serves at least 4, that’s less than $24.75 a plate!

SKU RK350 Category Tags ,
Weight 5 lbs

According to historians, Duck has been a protein source in the far east for over 7000 years dating back to 5500 BC. There are many species of duck however, it is the Pekin that is most widely used on Chef’s tables today. The White Pekin is an American breed of domestic duck originally brought to the United States from China in the nineteenth century and is widely raised primarily for rich delectable meat. In order to allow this lovely duck to shine, we chose nuanced Asian ingredients such as, Five Spice powder, Soy and Rice Vinegar and paired them with a wonderful French technique known as a Gastrique which is a sauce made with both sweet and acidic components. In this case we use French figs soaked in wildflower honey splashed with rice vinegar and finished with a healthy dose of freshly cracked black pepper to create the dish.

4pc of Pekin Duck Breast Boneless Skin On 7oz. Portions

Whole French Honeyed Figs, Dark Brown Sugar, Whole Star Anise, Cinnamon Stick, Kosher Salt Flakes, Five Spice Powder, Soy Sauce Powder, Kosher Salt Flakes, Rice Vinegar, Chicken Broth.

 

Due to supply and demand issues, ingredients are subject to substitution. You will be notified if any substitutions occur.

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Weight 5 lbs

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