Seared Duck Breast

Ingredients

Phyllo Pinwheels

• 9 phyllo dough sheets, thawed
• 8 Tbsp unsalted butter, melted
• 9 slices gruyere cheese (Superior Foods Featured Item: #7064 – (Roth Cheese)
• 1/2 cup fig jam, thinned with water
• 1/4 cup finely chopped pecans

Fig Demi

• ¼ cup fig jam
• ¾ cup chicken demi glace (Superior Foods Featured Item: #91669 – (Bonewerks Culinarte)

Duck and Assembly

• 2 skin-on duck breasts (Superior Foods Featured Item: #90015 – (Maple Leaf Farms)
• Salt
• 4 Tbsp butter
• 5 thyme sprigs
• 2 garlic cloves, crushed
• Fig demi
• Fresh figs, sliced or wedged

Preparation

Phyllo Pinwheels

1. Preheat the oven to 375°F. Unroll and lay out 9 phyllo sheets in a pile (wrap the rest of your phyllo  tightly and refreeze for later use).
2. Brush every 3 sheets with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Top jam with chopped pecans and follow with gruyere cheese slices.
3. From the short edge, tightly roll up the phyllo sheets into a one log. With a  serrated knife, cut the log into equal rounds, about 1 inch in width. (makes around 10 pinwheels)
4. Place each round cut-side down on a parchment  lined sheet pan. Brush remaining melted butter on top of each round and on the sides where the phyllo might unroll.
5. Bake for 20 minutes in the top-third of the oven, until just turning golden brown around the edges. Set aside before serving

Fig Demi

1. Simmer fig jam and chicken demi for 5 minutes, stirring frequently to combine. Strain mixture into a glass measuring cup and keep warm.

Duck and Assembly

1. Score the fat of each duck breast in a crisscross pattern, but don’t cut deep enough to go into the flesh. Season both sides with salt. Starting with a cold saute pan, lay breasts fat-side down and heat over medium heat. The fat will slowly render out and cooks the breast on the skin side. Once skin is crisp flip the breast and add butter, thyme, and garlic to the pan. Continuously baste the breasts with the flavor infused butter until partially cooked.
2. Lightly brush some of the demi on the skin side of the breasts, as a glaze, before transferring to the 375°F oven. Finish cooking there until duck breasts are reading 125°F internally. Let them rest for at least 10 minutes before slicing.
3. Plate pinwheels, followed by your duck slices, and finish with the fig demi and fresh figs.

Tips

If your fresh figs aren’t ripe enough, caramelize them in the butter after your duck breasts.