French-Style Roast Duck Breast with Red Wine Fig Sauce
Last updated Sep 27, 2026
French-Style Roast Duck Breast with Red Wine Fig Sauce
Serves: 2-3
Total: 45 min
Prep: 15 min
Cook: 30 min
5.0
Ingredients
For the Duck:
- 2 large duck breasts
- 1 tsp coarse sea salt, freshly ground using TempPro APG710-2 Electric One-Handed Salt & Pepper Grinder 2-pc Set
- 1 box fresh figs, 4-5 figs quartered for the sauce, reserve a few for garnish
- 1 red onion, finely chopped
- 1 cup red wine
- 1 tsp honey
- 1/2 tbsp balsamic vinegar
- 1/2 cup chicken broth
- A few sprigs of fresh thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Key Tools
Recipe Instructions
1
Score & Season: Pat the duck breasts completely dry with paper towels. Using a sharp knife, carefully score the duck skin in a crosshatch pattern (diamond shapes) being careful not to cut into the meat. Use your TempPro APG710-2 Electric One-Handed Salt & Pepper Grinder 2-pc Set to evenly season the skin and meat sides with freshly ground coarse salt.
2
Probe & Fry & Roast: Insert the wireless probes from your TempPro TP972 Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer deeply into the thickest part of the duck breast. Open the TempPro App and set your target alarm temperature for the duck. Place the duck breasts skin-side down in a cold pan over medium-low heat. Render the fat slowly until the skin is thin, crispy, and deep golden. Flip to quickly sear the meat side, then transfer to a baking rack (probe still inserted). Roast in the preheated oven until the TempSpike Plus alarm sounds on your phone.
3
Build the Fig Sauce Base: While the duck is roasting, heat a little oil (or a spoonful of the rendered duck fat) in a clean pan. Add the finely chopped red onions and saute until fragrant and translucent. Toss in the quartered fresh figs and cook until they soften. Pour in the red wine, honey, balsamic vinegar, and chicken broth, then add the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to a simmer until the liquid reduces and thickens slightly.
4
Strain & Emulsify: Once the sauce base has reduced, pour it through a fine mesh sieve into a bowl, pressing the figs and onions with a spatula to extract all the rich juices, and discard the solids. Pour the strained, smooth liquid back into the pan over low heat. Add the unsalted butter and gently swirl or whisk the pan to emulsify the sauce until it becomes glossy, silky, and rich.
5
Rest, Slice & Serve: When the TempPro App alarm goes off, remove the duck breasts from the oven. Pull out the probes and let the meat rest for 3 to 5 minutes to allow the juices to redistribute. Slice the duck breasts cleanly and arrange them on a warm serving plate. Garnish with a few fresh fig quarters, and generously drizzle the silky red wine fig sauce over the sliced duck before serving.
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