Duck Breast with Fig Jam and Red Wine Sauce

• 2 duck breasts
• 200 g Solliès fig jam (or an aute)
• 150 ml red wine (preferably full-bodied, such as Bordeaux or Côtes du Rhône)
• 1 shallot
• 20 g butter
• 1 sprig fresh thyme
• Salt and freshly ground pepper

Prepare the duck breast:

• Start by incising the skin of the duck breast in a criss-cross pattern, without touching the flesh. This will allow the fat to melt evenly during cooking.
• Season the duck breasts on both sides with salt and pepper.

Cooking duck breasts :

• Heat a frying pan over medium heat without fat.
• Place the duck breasts skin-side down first and cook for around 7 to 8 minutes, until the skin is golden brown and crisp.
• Turn the duck breasts over and cook the other side for 4 to 5 minutes, depending on desired doneness (longer for well-done).
• Once cooked, remove the duck breasts from the pan and let them rest under a sheet of aluminum foil.

Prepare the sauce:

• In the same pan, add the finely chopped shallot and sauté in the duck fat for 2-3 minutes, until translucent.
• Deglaze the pan with the red wine, scraping up any cooking juices. Reduce for 5 minutes over medium heat.
• Add the fig jam and a sprig of thyme, and mix well to incorporate the flavours.
• Simmer over low heat for 5-7 minutes until the sauce thickens slightly.
• Season with salt and pepper if necessary.

Service:

• Slice the duck breasts into thin strips and arrange on warm plates.
• Coat the duck slices with the fig jam and red wine sauce.
• Serve with roasted vegetables, mashed potatoes or gratin dauphinois for a complete, festive meal.

Tip: Fig jam adds a touch of sweetness that perfectly complements the richness of the duck breast.

Feel free to adjust the amount of jam to your taste for a perfect balance of sweet and savory.

This elegant and tasty dish will delight your guests and add a refined touch to your Christmas table!