Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby agengo02 » Thu Feb 28, 2013 9:35 pm

Indaswamp wrote:^^^^^that's awesome! did you try the sauce?


No I am getting married next Saturday so I didn't want to have to go to the store and spend any money. I probably will for this next batch though.

I forgot to add that I did them for 45 minutes at 132*-134* and I forgot to coat them in oil before putting them in the bag. I really wish I would have plucked some breasts so I can have some skin to crisp up. The old lady loves them too.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Gen. Lee » Fri Mar 01, 2013 10:44 am

Image

I made this recipe the other night using fig preserves instead of jelly and did not try the sous vide method. It is one of the most delicious duck recipes I have tried. It's only rival, by my lights, would be Inda's Orange Liqueur/Black Cherry sauce seared duck breasts.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Fri Mar 01, 2013 11:08 am

Gen. Lee wrote:Image

I made this recipe the other night using fig preserves instead of jelly and did not try the sous vide method. It is one of the most delicious duck recipes I have tried. It's only rival, by my lights, would be Inda's Orange Liqueur/Black Cherry sauce seared duck breasts.

It's one of my favorites as well...I have also done this using Apricot flavored Brandy and peach preserves. It is just as awesome! :yes:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby flightstopper » Mon Apr 22, 2013 10:23 am

Sup Swamp? Bout to find out.

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby flightstopper » Mon Apr 22, 2013 10:51 am

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Bgold wrote:Finally just got to use mah .45 on a living thing...

you named your junk .45???? :huh:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Mon Apr 22, 2013 11:53 am

flightstopper wrote:Sup Swamp? Bout to find out.

ImageUploadedByTapatalk1366647778.444567.jpg

where the hell have you been hiding?

how long did you sous vide the duck breasts?
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby flightstopper » Mon Apr 22, 2013 11:57 am

45 minutes. Still waiting for the erection to go down I obtained from eating this. Damn is that some good eats!!

Been a crazy six months. Moved, new job, living with inlaws while they build and we buy their old house. Been pure chaos. Haven't had time to keep up but do check in on your schinanigans when I can.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Mon Apr 22, 2013 12:44 pm

flightstopper wrote:45 minutes. Still waiting for the erection to go down I obtained from eating this. Damn is that some good eats!!

Been a crazy six months. Moved, new job, living with inlaws while they build and we buy their old house. Been pure chaos. Haven't had time to keep up but do check in on your schinanigans when I can.

good to see you around...and yea-that recipe is da bomb! one of my favorites! :thumbsup:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sun Jul 07, 2013 11:40 pm

jehler wrote:No duck here and I'm dying to try this. How long can a mallard hold his breath? thinking about bringing a loaf of bread and the salmon net perch fishing tomorrow....

You try this yet John? If not, you need to... :wink:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Wed Jul 10, 2013 9:08 am

Picked fresh figs yesterday...time to make this recipe again!!! :yes:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby jehler » Wed Jul 10, 2013 5:40 pm

I still haven't done this, I'll be keeping my eye out for fresh figs
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby tmclaimerFL » Wed Jul 10, 2013 7:54 pm

Indaswamp wrote:Picked fresh figs yesterday...time to make this recipe again!!! :yes:
Image

Got some newton's on hand as well? :lol3:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Wed Jul 10, 2013 7:59 pm

jehler wrote:I still haven't done this, I'll be keeping my eye out for fresh figs

It is awesome with fresh figs. I make fresh fig jam then use that in the sauce, but fig preserves store bought work well too if you can find them.

The figs pictured are golden figs which fruit later than the more popular purple figs.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby steve-o » Thu Jul 11, 2013 8:32 am

My mouth waters when I think about this meal. I will say it again, best tasting duck I have ever had.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Thu Jul 11, 2013 1:01 pm

steve-o wrote:My mouth waters when I think about this meal. I will say it again, best tasting duck I have ever had.

Thanks steve-o...I keep trying to convince people to try this recipe...It is really good.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby D Comeaux » Thu Jul 11, 2013 1:09 pm

Indaswamp wrote:
steve-o wrote:My mouth waters when I think about this meal. I will say it again, best tasting duck I have ever had.

Thanks steve-o...I keep trying to convince people to try this recipe...It is really good.


Swamp,
I think we'll try this recipe in the near future. We have a few ducks remaining and this would be something a little different, a change from our normal every day preparations. :thumbsup:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Thu Jul 11, 2013 1:18 pm

D Comeaux wrote:
Indaswamp wrote:
steve-o wrote:My mouth waters when I think about this meal. I will say it again, best tasting duck I have ever had.

Thanks steve-o...I keep trying to convince people to try this recipe...It is really good.


Swamp,
I think we'll try this recipe in the near future. We have a few ducks remaining and this would be something a little different, a change from our normal every day preparations. :thumbsup:

You will enjoy it Brah...and will be very sad when all your duck in the freezer is gone! I highly recommend the sous vide in a crock pot. 45 minutes tastes the best with wild duck IMO.

I've said it once, I'll say it again-Sous Vide Duck is the prime rib of the duck cooking world!
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Fri Aug 02, 2013 5:58 pm

bump for Comeaux....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby D Comeaux » Sat Aug 03, 2013 1:41 pm

Pretty darn good!!!!!!

Searing the meat.
DSCN0675.JPG


Ellie was wondering why she couldn't have a bite. After all, I brought um to ya....
DSCN0678.JPG


Sauce thickening.
DSCN0679.JPG


VIOLA!!!!!! Very tasty!!!!
DSCN0680.JPG
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sat Aug 03, 2013 1:56 pm

Looks like you bumped it up to lunch instead of supper! :wink: Couldn't wait could ya!! :lol3:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby D Comeaux » Sat Aug 03, 2013 2:19 pm

Indaswamp wrote:Looks like you bumped it up to lunch instead of supper! :wink: Couldn't wait could ya!! :lol3:


Nope. Man, that sauce is good. I have red fish seasoned up for a little half shell action, tomorrow. I'm going to make that creamy ginger sauce again. :biggrin:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby waterfowlman » Sat Aug 03, 2013 2:35 pm

I wish Indaswamp would post a real photo of himself and not that thin man with a beard he pretends to be. I'm talking about the 350 pound, fat coonass Cajun who wears an apron all the time and never strays far from the stove which is what his posts make me think of when I read them. :lol3: :lol3: :lol3:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sat Aug 03, 2013 2:46 pm

waterfowlman wrote:I wish Indaswamp would post a real photo of himself and not that thin man with a beard he pretends to be. I'm talking about the 350 pound, fat coonass Cajun who wears an apron all the time and never strays far from the stove which is what his posts make me think of when I read them. :lol3: :lol3: :lol3:

:lol3: :lol3: What can I say, I have been blessed with a high metabolism. I love good food though....
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby ctdeathfrombelow » Sat Aug 03, 2013 3:12 pm

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby D Comeaux » Sat Aug 03, 2013 3:32 pm

ctdeathfrombelow wrote:
The attachment ImageUploadedByTapatalk1375564345.021670.jpg is no longer available



Chief Paul Prudhomme. He grew up and got his start just a few miles down the road from me.

It's funny that you posted this. I couldn't find the seasoning called out in the recipe, so I used this.

DSCN0681.JPG


Pretty darn good.
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