Rosemary Duck Breast with Honey-Baked Fig Camembert

🍴Rosemary Duck Breast with Ruccola & Honey-Baked Fig Camembert🍴

This dish transforms dinner into a restaurant-quality experience by combining perfectly seared rosemary duck breast with a peppery ruccola salad and decadent baked fig camembert. It balances rich, herb-crusted duck breast with the sweet-savory warmth of honey-baked figs, camembert, and walnuts. The rosemary adds earthy Mediterranean aroma, the ruccola provides fresh peppery contrast, and the baked figs bring a warm, comforting element that ties all flavors together for an unforgettable yet simple gourmet meal at home.

Cook Time: 35 min

Ingredients

For the Rosemary Duck Breast

2 duck breasts (skin-on, about 6-8 oz each)
2 tablespoons fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

For the Ruccola salad

4 cups fresh ruccola
3 tablespoons extra virgin olive oil
1 tablespoon Italian balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper

For the Honey-Baked Fig Camembert

4 fresh figs, quartered
1 small wheel of camembert cheese (4-5 oz)
2 tablespoons honey
1/3 cup chopped walnuts
2 sprigs fresh thyme

Instructions

Preparing the Duck (total time: 25 minutes)

Step 1: Score and season

Remove duck breasts from refrigerator 30 minutes before cooking. Using a sharp knife, score the skin in a crosshatch pattern, cutting through fat but not into the meat. Season both sides generously with salt, pepper, and chopped rosemary.

Step 2: Start cold

Place duck breasts skin-side down in a cold, heavy-bottomed pan with no oil. Turn heat to medium-low. This technique allows fat to render slowly, creating crispy skin without burning.

Step 3: Render patiently

Cook for 8-10 minutes, draining excess fat as it accumulates (save this liquid gold for roasting potatoes!). Listen for a steady sizzle - not aggressive bubbling.

Step 4: Flip and finish

When skin is golden and crispy, flip breasts and cook for 3-4 minutes more for medium-rare. Internal temperature should reach 135°F (57°C)

Step 5: Rest

Transfer to a cutting board, skin-side up, and tent with foil. Let rest 5 minutes before slicing diagonally.

Making the fig camembert side dish (10 minutes prep, 5 minutes bake)

Step 1: preheat

Heat oven to 160°C (320°F)

Step 2: Prep figs

Quarter the figs and arrange them around the camembert in a small baking dish.

Step 3: Add toppings

Drizzle honey over cheese and figs, scatter walnuts and thyme sprigs around the dish.

Step 4: Bake

Place in oven for 5 minutes until cheese softens and figs are warmed through.

Assembling the Ruccola Salad

Step 1: make dressing

Whisk together olive oil, balsamic vinegar, salt, and pepper in a large bowl.

Step 2: Toss greens

Add ruccola and gently toss until leaves are lightly coated.

Drink Pairing Suggestions

Swiss Chasselas - Light, floral, nutty - echoes mushroom & cheese
Italian Pinot Grigio - Crisp, citrusy—balances creamy richness
Sparkling Elderflower Lemon - Floral, refreshing—complements earthy flavors