Seared Duck Breast with Fig Sauce Recipe | Kelsey Nixon | Food Network

Ingredients

• Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
• Kosher salt and freshly cracked black pepper
• 1 teaspoon vegetable oil
• 1 shallot, minced
• 3/4 cup dry sherry
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup fig jam
• 1/4 cup balsamic vinegar
• 2 tablespoons unsalted butter, chilled
• Fresh chives, chopped, for garnish