Roasted Duck Breasts with Balsamic Fig Glaze (and Duck Fat Roasted Potatoes!)

1. Heat oven to 350°
2. Bring duck to room temperature; remove any quills and trim if desired.
3. Sprinkle a bit salt/pepper on the duck meat; turn over.
4. Lightly score breasts about 5 times diagonally in one direction; do NOT cut into the flesh.  Make sure you get thru the fat; a sharp knife and some care is all you need.
5. Sprinkle the remaining salt and pepper over the breasts.
6. Place duck into a cold oven-proof pan; make sure it’s large enough to hold all the duck without crowding.
7. Place another pan on top of the duck (you just want to keep the duck from curling, you don’t want to crush it with a cast iron pan.
8. Turn the flame to medium-low.  Cook for 12 minutes – you want the skin crispy and rendered. The breasts are cooking in their own fat.
9. Once the duck is crispy, flip it and cook meat side down for 2 minutes.
10. Transfer pan to oven and cook 6-7 minutes to medium-rare (128°-130°).
11. Remove from oven and let rest a few minutes.

For the glaze:

1. Take some of the duck fat and put into a small saucepan.
2. Heat and saute the red onion until soft; you don’t want them burning.
3. Add your apple cider vinegar/water mix to deglaze and reduce liquid
4. Add the broth, fig (or blackberry) jam, and balsamic vinegar.
5. Simmer until the glaze thickens.
6. Add the butter and whisk until incorporated.

For the duck fat potatoes: 

1. Cut your potatoes into large dice, and boil in salted water until softened but not falling apart.
2. Drain and leave in strainer until completely dry, shaking the potatoes to ‘rough them up’ a bit.
3. Heat some duck fat in a pan large enough to hold the potatoes and when it’s hot, add your potatoes.
4. Simply crisp and brown them by turning and flipping until the potatoes look all gold and crispy and yum.