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Duck Hunt 3: The Quacking

Each October, the Curtis Laws Wilson Library transforms into a duck-filled adventure. Rubber ducks are hidden throughout the building, waiting to be found and kept by eagle-eyed visitors. This year’s hunt — dubbed "The Quackening" — promises the same lighthearted fun with a slightly dramatic flair.  Stop by to search high and low to see how many you can spot on Friday, Oct. 31.

And for those who want to take the duck theme a step further, Associate Dean Roger Weaver is sharing his favorite duck recipe to mark the occasion.

Pan-Seared Duck Breast with Fig Balsamic Glaze

• 2 duck breasts (about 6-8 oz each), skin-on, boneless
• Salt and freshly ground black pepper, to taste
• 8 fresh Black Mission figs, halved (or dried figs, rehydrated)
• 1/2 cup aged balsamic vinegar (fig balsamic works well too)
• 2 tbsp honey or fig jam
• 2 shallots, minced
• Fresh thyme sprigs (optional) 

Prepare the duck by scoring the skin in a crisscross pattern, being careful not to cut into the flesh. Season generously with salt and pepper.

Place the duck breasts, skin-side down, in a cold, dry skillet (yes I said a cold, dry skillet) over medium-low heat. Cook for 8-10 minutes allowing the fat to slowly render and the skin to become golden and crispy. 

Pour off all but 1-2 tablespoons of the rendered fat. Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or until done to your liking (internal temperature of 130°F). It my opinion it is best at medium-rare, but I know some will have a problem with that, just don't overcook it or you will be disappointed.

Transfer the duck breasts to a cutting board and let them rest for at least 5-10 minutes before slicing to keep the skin crispy.

In the same skillet, add the minced shallots and sauté until softened. Stir in the balsamic vinegar, honey/fig jam, and a thyme sprig. Bring to a simmer and cook until the sauce has thickened into a syrupy glaze, this will take about 5-7 minutes.

In a separate small pan, quickly caramelize the figs in a little butter and lemon juice. If you're using fresh figs I suggest roasting them in the oven. 

Thinly slice the rested duck breasts on the diagonal. Arrange the slices on plates, top with the warm figs, and drizzle generously with the balsamic glaze. Garnish with fresh thyme sprigs if desired. 

A few suggestions:

• Make sure to allow the duck to rest after cooking to ensure that the juices redistribute throughout the meat. This will prevent it from drying out. 
• Don't discard the fat. It is excellent for cooking vegetables like potatoes or carrots later.
• Try rehydrating the fig in a little port. You can also substitute the balsamic vinegar with port. If you do this you might consider reducing or eliminating the honey. 
• If you don't like thyme you can leave it out or substitute rosemary.