# Seared Duck Breast with Figs, Almond-Parsley Vegetables, and Delicata Squash > Crisp-skinned duck and warm figs get a bright shallot pan sauce, with enough acidity to balance the richness. Charred broccoli and cauliflower wear a crunchy almond-parsley dressing, while caramelized delicata and fresh pomegranate bring the sweet-tart colors of a San Francisco fall Shabbat dinner. - URL: https://www.chezjk.com/recipes/seared-duck-breast-with-figs-charred-broccoli-cauliflower-with-almond-parsley-sa - Author: Jonathan Katzman - Cooked and photographed: 2025-10-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo ![Seared Duck Breast with Figs, Almond-Parsley Vegetables, and Delicata Squash](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F2737d9cdd95025a1.jpg) ## Seared Duck Breast A slow skin-side render produces crisp skin without overcooking the breast. Resting before slicing keeps the meat juicy. ### Ingredients - 4 skin-on duck breasts, about 8–10 ounces each - 1 teaspoon ghee - 1½ teaspoons kosher salt, plus more to taste - ½ teaspoon freshly ground black pepper ### Instructions 1. Pat the duck very dry. Score the skin in a shallow crosshatch without cutting into the flesh. Season with salt and pepper; if time permits, refrigerate uncovered overnight. 2. Spread the ghee in a large cold, heavy skillet. Arrange the breasts skin-side down without crowding, using two pans if necessary. Set over medium-low heat and press gently for the first minute to establish contact. 3. Cook skin-side down for 12–18 minutes, pouring rendered fat into a heatproof container as it accumulates. The skin should become deeply golden, crisp, and noticeably thinner; lower the heat if it darkens before the fat renders. 4. Turn and cook the flesh side for 2–5 minutes. Check the center from the side with an instant-read thermometer. For the pink-centered result pictured, pull at 130–135°F and rest skin-side up for 10 minutes; carryover should bring it to approximately 135–140°F. 5. Keep the browned pan deposits for the fig sauce. Slice the rested duck across the grain into ¼–⅜-inch slices just before serving. ### Notes - Pink duck is a culinary doneness choice below USDA's recommended 165°F for poultry. For the conservative food-safety endpoint, finish to 165°F, using a 400°F oven after searing if needed; the meat will no longer be pink. - Save the rendered duck fat for another use rather than leaving it all in the pan sauce. ## Warm Figs and Shallot Pan Sauce Figs soften gently in a savory, lightly acidic jus rather than becoming jam. Shallots and the duck's browned pan deposits connect the fruit to the meat. ### Ingredients - 8 ripe but firm fresh figs, preferably green-skinned, halved or quartered - 2 medium shallots, finely diced - 1 teaspoon ghee - ¾ cup unsalted gluten-free chicken or duck stock - 1 tablespoon sherry vinegar, plus more to taste - to taste kosher salt and freshly ground black pepper ### Instructions 1. After removing the duck, pour off the remaining free fat, leaving the browned deposits. If any deposits are black and bitter, wipe those away. 2. Add the ghee and shallots over medium-low heat. Cook for 3–4 minutes until translucent and softened. 3. Add the sherry vinegar and stock, scraping up the browned deposits. Simmer for 3–4 minutes until lightly reduced but still loose enough to pool around the duck. 4. Add the figs cut-side up and any resting juices from the duck. Spoon sauce over the fruit and simmer gently for 1–2 minutes, just until warm and slightly softened. 5. Season with salt and pepper. Add a few drops more vinegar if the figs are particularly sweet. ### Notes - Keep the figs intact by shaking the pan rather than stirring vigorously. Loosen an over-reduced sauce with a splash of stock or water. ## Roasted Broccoli and Cauliflower Dry vegetables, a hot oven, and uncrowded pans give deeply browned edges while keeping the stems and centers tender. ### Ingredients - 1 large head broccoli, about 1 pound, cut into generous florets with peeled stems - 1 small head cauliflower, about 1½ pounds, cut into florets - 3 tablespoons extra-virgin olive oil - ¾ teaspoon kosher salt - ¼ teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Dry the vegetables thoroughly. 2. Toss the broccoli and cauliflower with olive oil, salt, and pepper. Spread on a large sheet pan in a single layer, broad cut surfaces against the pan; use a second pan if crowded. 3. Roast for 22–30 minutes, turning once and rotating pans as needed, until the cut faces are browned and the stems are just tender. Remove broccoli pieces early if they finish before the cauliflower. 4. Transfer to a serving dish and spoon the almond-parsley sauce over the hot vegetables just before serving. ## Toasted Almond and Parsley Sauce This coarse, spoonable dressing keeps the almonds crisp and the parsley fresh. Lemon cuts through both the roasted vegetables and the duck's richness. ### Ingredients - ½ cup sliced almonds - 1 cup loosely packed flat-leaf parsley leaves and tender stems, roughly chopped - 1 small clove garlic, finely grated - 1 teaspoon finely grated lemon zest - 2 tablespoons fresh lemon juice - 3 tablespoons extra-virgin olive oil - ¼ teaspoon kosher salt, plus more to taste ### Instructions 1. Toast the almonds in a dry skillet over medium-low heat for 5–7 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a plate and cool. 2. Combine the garlic, lemon zest, lemon juice, olive oil, and salt in a bowl. 3. Just before serving, fold in the parsley and cooled almonds. Taste and adjust the salt or lemon; keep the texture chunky rather than blending smooth. ### Notes - Prepare the lemon-oil mixture ahead, but add the almonds and parsley at the last minute for the best crunch and color. ## Roasted Delicata Squash with Pomegranate Delicata's edible skin holds the crescents together as their cut faces caramelize. Fresh pomegranate adds juicy acidity without another sauce. ### Ingredients - 2 medium delicata squash, about 2 pounds total - 2 tablespoons extra-virgin olive oil - ¾ teaspoon kosher salt - ¼ teaspoon freshly ground black pepper - ½ cup pomegranate arils ### Instructions 1. Heat the oven to 425°F. Scrub the squash, halve lengthwise, and scoop out the seeds. Cut into ½-inch-thick crescents, leaving the skin on. 2. Toss with olive oil, salt, and pepper. Arrange on a sheet pan in one layer with a little space between pieces. 3. Roast for 25–35 minutes, turning after about 18 minutes, until both sides have caramelized patches and the flesh is tender. 4. Transfer to a platter or individual plates and scatter with pomegranate arils immediately before serving. ## Overall Timing / Workflow The vegetables roast while the duck renders, and the pan sauce comes together during the duck's rest. ### Instructions 1. 0:00 — Heat the oven to 425°F. Score and season the duck. Cut the squash, broccoli, and cauliflower; prepare the figs and shallots. 2. 0:15 — Put the squash in the oven. Toast the almonds and mix the lemon-oil base for the parsley sauce. 3. 0:20 — Add the broccoli and cauliflower to the oven. Start the duck skin-side down in the ghee-coated cold skillet. 4. 0:35 — Turn the squash and vegetables and rotate their pans. Check the duck skin, drain excess fat, and turn the breasts when well rendered. 5. 0:40–0:50 — Remove the duck when it reaches your chosen doneness and rest for 10 minutes. Check the vegetables and remove them as they become browned and tender. 6. During the rest — Make the shallot pan sauce and warm the figs. Fold parsley and almonds into their dressing. 7. 0:55–1:05 — Slice the duck, dress the broccoli and cauliflower, add pomegranate to the squash, and plate on warm plates. ### Notes - Allow extra time for particularly thick duck breasts or a crowded oven. Keep finished vegetables loosely covered in a warm spot rather than tightly covered, which softens their browned edges. ## Plating Distinct clusters preserve the vegetables' textures and let the fig sauce season the duck without soaking its crisp skin. ### Instructions 1. Fan the sliced duck across one side of each warm plate, leaving some crisp skin exposed. 2. Arrange warm figs over and beside the duck and spoon the shallot jus around the meat rather than flooding the skin. 3. Pile broccoli and cauliflower alongside and top generously with the chunky almond-parsley sauce. 4. Arrange delicata crescents in a separate cluster and scatter pomegranate over them. Serve immediately. ## Leftover Path Separate storage protects the fresh garnishes and allows gentle reheating of the duck without overcooking the vegetables. ### Instructions 1. Refrigerate duck, fig sauce, roasted vegetables, and fresh garnishes in separate covered containers within 2 hours. Use the duck and cooked vegetables within 3–4 days; use the parsley-almond sauce within 2 days for best quality. 2. Reheat the squash and cruciferous vegetables on a sheet pan at 400°F until hot, about 10–15 minutes. Add pomegranate and any reserved almond-parsley sauce afterward. 3. For a hot leftover meal, warm sliced duck gently in the fig sauce, adding a splash of stock as needed, until it reaches 165°F. It will lose its pink center. 4. Alternatively, serve promptly chilled leftover duck thinly sliced over a parsley-heavy salad with the roasted squash, pomegranate, and lemon dressing. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.