- 4 duck breasts, skin removed
- 2 tbsp. vegetable oil
- ¼ cup red onions, small diced
- 1 tbsp. Jalapeno peppers, chopped finely
- 1 cup fresh figs, cut into quarters
- ¼ cup white balsamic vinegar
- 2 tbsp. sugar
- Salt and black pepper, to taste
Pat duck breasts dry with a paper towel and season to taste with salt and black pepper.
Heat sauté pan over medium-high heat and add vegetable oil.
Lightly brown duck breasts on both sides. Remove to a sheet pan and place in 400° Fahrenheit oven.
In the same pan the duck breasts were cooked in, cook the red onions over medium heat for 30 seconds. Add the jalapenos and cook another 30 seconds. Add the figs, vinegar and sugar.
Bring to a boil, and boil down until a slightly syrupy consistency is reached. Do not mash the figs. Season to taste with salt and black pepper.
Reserve to serve with duck breast.
Cook duck breasts in oven for about 10 minutes or until 165° Fahrenheit internal temperature is reached, or less if a medium doneness is desired.
Let rest out of oven for five minutes before slicing.
Slice and serve with the fresh fig-jalapeno chutney.