Duck Breast Appetizer
The inspiration for this appetizer — as is often the case — was that I found myself preparing dinner for three and in possession of only two lovely D’Artagnan duck breasts. At my table, at least, part of a duck breast would never make it as an entrée, so the only solution was to turn the duck into a smallish first course and do something complementary for the main show.
With an appetizer, I want something unusual and eye-catching, so I ransacked the kitchen to come of with a workable combination that had some dazzle. I found a ripe mango, some mission figs, a sweet onion and a bottle of Basiks coconut-infused white balsamic vinegar.
The vinegar is key. It melds all the sweet, tart and meaty flavors into something truly spectacular. If you can find a high-quality substitute (or infuse you’re own white balsamic), great. If not, the folks at Basiks will surely help you out. (I’m not affiliated with them in any way, but as a customer).
Here’s how to do this appetizer:
2 duck breasts (skin on)
1 medium sweet onion, slced thinly
3-4 sweet ripe figs
Coconut flavored balsamic vinegar (or similar)
- Halve the figs
- Peel and slice the mango away from the nut and cut into presentation-size pieces
- Score the skin side of the duck breasts in a checkerboard pattern and place skin side down in a preheated cast iron pan. When the skin is nice and brown, turn once and cook for another 2-3 mintes for medium rare. Set aside on a warm plate.
- The pan which should now have a nice coating of duck fat, caramelize the onions until they're a deep brown.
- To plate the dish, slice the duck breast and distribute venely among 3-4 plates, mound some caramelized onions on each. Add mango slices and fig, the drizzle each with a generous amount of balsamic vinegar.