Crispy Skin Duck Breast with Fig Serrano Red Wine Reduction

Duck-Fat Roasted Fingerling Potatoes & Wild Mushroom Ragout

From Weekend at Dave's · Recipe by Dave Steinberg

Featured sauce: Bearfoot Fig Serrano BBQ Sauce Prep: 20 minutes · Cook: 50–60 minutes · Total: about 75–90 minutes · Serves: 4 · Difficulty: Intermediate

The Story Behind the Dish

Some ingredients just belong together. Duck and figs are one of those combinations.

For this week's Weekend at Dave's, I wanted to take our Fig Serrano Chile BBQ Sauce somewhere a little unexpected. Something that feels like a restaurant-quality dinner but can absolutely be made at home with a few good ingredients and a little attention to technique.

Duck breast is one of my favorite proteins to cook. The meat is rich and flavorful, but the real magic is in the skin. Starting the duck in a cold pan and slowly rendering the fat creates that beautiful golden, crispy skin without drying out the meat.

And one of the best parts? All that rendered duck fat doesn't go to waste.

I use it to roast fingerling potatoes until they're golden and crispy on the outside and tender in the center. Alongside them, wild mushrooms sautéed with garlic, shallots, and fresh thyme bring an earthy, savory element to the plate.

The finishing touch is a simple red wine reduction built around our Bearfoot Fig Serrano Chile BBQ Sauce. The figs complement the richness of the duck, the serrano brings a subtle kick, and the red wine adds just enough acidity and depth to balance everything.

The result is a dish that's rich, savory, a little sweet, and just spicy enough to keep things interesting.

It's the kind of meal I love making on a weekend when there's time to slow down, enjoy the process, and share something special around the table.

— Dave

Ingredients

Crispy Skin Duck Breast - 4 boneless, skin-on duck breasts (approximately 6–8 oz each) - 1½ tsp kosher salt, or to taste - ½ tsp freshly cracked black pepper - 2 sprigs fresh thyme - 2 garlic cloves, lightly crushed

Duck-Fat Roasted Fingerling Potatoes - 1½ lbs fingerling potatoes, halved lengthwise - 2 tbsp rendered duck fat (from the duck breasts) - 3 garlic cloves, lightly smashed - 2 sprigs fresh rosemary - 1 tsp fresh thyme leaves - ¾ tsp kosher salt - ½ tsp freshly cracked black pepper - Flaky sea salt, for finishing

Wild Mushroom Ragout - 12 oz mixed mushrooms (cremini, shiitake, oyster, or your favorites) - 1 tbsp rendered duck fat - 1 small shallot, finely minced - 2 garlic cloves, minced - 1 tsp fresh thyme leaves - ¼ cup dry white wine - 1 tsp fresh lemon juice - Kosher salt and black pepper, to taste

Fig Serrano Red Wine Reduction - ⅓ cup Bearfoot Fig Serrano Chile BBQ Sauce - ½ cup dry red wine (Pinot Noir or Syrah) - ¼ cup unsalted chicken or duck stock - 1 tbsp red wine vinegar - 1 small shallot, finely minced - 1 tbsp cold unsalted butter

Let's Cook

1. Prepare the Fingerling Potatoes

1. Preheat the oven to 425°F.
2. Place the halved fingerling potatoes in a pot of cold, generously salted water.
3. Bring to a boil, then reduce to a simmer and cook for approximately 7–9 minutes, until the potatoes are just beginning to soften but still hold their shape.
4. Drain thoroughly and allow them to steam-dry for 5 minutes.
5. Set aside while you begin rendering the duck fat.

Dave's Tip: Letting the potatoes steam-dry removes excess surface moisture, which helps them develop a crisp, golden crust in the oven.

2. Score and Render the Duck

1. Pat the duck breasts thoroughly dry with paper towels.
2. Using a sharp knife, lightly score the skin in a shallow crosshatch pattern, being careful not to cut into the meat.
3. Season both sides with kosher salt and freshly cracked black pepper.
4. Place the duck breasts skin-side down in a cold, dry skillet. Work in batches if necessary to avoid overcrowding.
5. Turn the heat to medium-low and allow the fat to render gradually for approximately 12–18 minutes.
6. As the fat accumulates, carefully spoon or pour it into a heat-safe container.
7. Reserve at least 3 tablespoons for the potatoes and mushrooms.
8. Continue cooking until the skin becomes deeply golden and crisp.

Dave's Tip: Don't rush this step. Starting the duck in a cold pan allows the fat beneath the skin to render slowly. High heat too early can burn the skin before the fat has a chance to melt.

3. Roast the Fingerlings in Duck Fat

1. Once you've collected enough rendered duck fat, toss the parboiled potatoes with 2 tablespoons of the fat, kosher salt, and black pepper.
2. Arrange them cut-side down on a preheated baking sheet, leaving space between each piece.
3. Roast at 425°F for approximately 20–25 minutes, until deeply golden and crispy.
4. During the final 8–10 minutes, add the smashed garlic, rosemary sprigs, and fresh thyme.
5. Remove from the oven and finish with a light sprinkle of flaky sea salt.
6. Keep warm until serving.

4. Finish Cooking the Duck

1. Once the duck skin is crisp and most of the fat has rendered, flip the breasts skin-side up.
2. Add the crushed garlic and thyme sprigs to the skillet.
3. Continue cooking over medium heat for approximately 3–6 minutes, depending on the thickness of the breasts.
4. Check the internal temperature with an instant-read thermometer. Cook until the thickest part of the breast reads 165°F, the USDA's recommended safe minimum internal temperature for duck and all poultry. Dave's note: many chefs serve duck breast pink, and Dave personally takes his to 140–145°F. That's his own preference, not USDA guidance.
5. Remove the duck from the skillet and allow it to rest for 8–10 minutes before slicing.

Dave's Tip: Rest the duck skin-side up on a wire rack rather than a flat plate. This helps preserve the crispy skin.

5. Make the Fig Serrano Red Wine Reduction

1. In a small saucepan over medium heat, add the minced shallot with a teaspoon of reserved duck fat.
2. Cook for 1–2 minutes until softened.
3. Add the red wine and red wine vinegar.
4. Simmer until the liquid has reduced by approximately half.
5. Add the chicken or duck stock and continue simmering for another 3–5 minutes.
6. Whisk in the Bearfoot Fig Serrano Chile BBQ Sauce.
7. Reduce gently until the sauce is glossy and thick enough to lightly coat the back of a spoon.
8. Remove from heat and whisk in the cold butter.
9. Taste and adjust with a splash of vinegar or stock if needed.

The goal is a balanced sauce with rich fruit flavor, acidity, and subtle serrano heat—not an overly sweet glaze.

6. Prepare the Wild Mushroom Ragout

1. Heat 1 tablespoon of reserved duck fat in a large skillet over medium-high heat.
2. Add the mushrooms in a single layer. Work in batches if necessary.
3. Allow them to cook undisturbed for 2–3 minutes to develop a golden-brown crust.
4. Stir and continue cooking until the mushrooms release their moisture and begin to caramelize.
5. Add the minced shallot, garlic, and fresh thyme.
6. Cook for another 1–2 minutes until fragrant.
7. Deglaze the pan with white wine, scraping up any browned bits.
8. Continue cooking until the wine has nearly evaporated.
9. Finish with fresh lemon juice, salt, and pepper.

7. Plate and Serve

1. Slice the rested duck breasts into approximately ½-inch-thick pieces.
2. Arrange the slices slightly overlapping on a warm ceramic plate, keeping the crispy skin facing upward.
3. Place the duck-fat roasted fingerling potatoes alongside the meat.
4. Spoon a small portion of wild mushroom ragout next to the potatoes.
5. Finish with the Fig Serrano red wine reduction, spooning it beneath and around the duck rather than directly over the crispy skin.
6. Garnish with a few fresh thyme leaves.
7. Serve immediately.

Dave's Kitchen Notes

• Start with a cold pan. The secret to beautifully crispy duck skin is patience. Starting cold allows the fat to render gradually without burning the skin.
• Don't waste the duck fat. It's one of the most flavorful ingredients in this dish. Using it to roast the potatoes and sauté the mushrooms creates a natural connection between every element on the plate.
• Keep the skin crispy. The Fig Serrano reduction belongs around the duck, not poured over the skin. You've worked too hard developing that texture to cover it up.
• Balance the richness. Duck, potatoes, and mushrooms are all rich and savory. The red wine vinegar in the reduction and lemon juice in the mushrooms help keep the dish bright.
• Use the sauce thoughtfully. Our Fig Serrano Chile BBQ Sauce brings plenty of flavor on its own. The goal is to complement the duck, not overpower it.

Get the Sauce

Deep fig, a slightly smoky edge and a noticeable but balanced serrano heat. Shop Bearfoot Fig Serrano BBQ Sauce → More Fig Serrano recipes: /blogs/bearfoot-recipes/tagged/fig-serrano

BBQ Redefined. · Clean Label. Real Flavor.

Also try: Fig Serrano Duck Breast with Spring Cherry Salad