Duck Breast Sandwich with Fig Jam
Gourmet Recipe

This sandwich works year-round, but the best time to make it is late summer through early fall. That’s when fresh figs are in season, and basil is still growing strong in gardens and markets. Duck breast is available most of the year, but the ingredients really come together best when figs are ripe and naturally sweet – usually from August to October.

If you’re making this sandwich outside of fig season, no worries. Just use a high-quality Mediterranean fig jam (store-bought or homemade), and you’ll still get that rich, sweet contrast.

For the duck, I recommend visiting a local butcher or gourmet meat shop. Look for boneless duck breasts with the skin on. If you don’t have access to a specialty shop, online stores like are a reliable source.

Mediterranean fig jam can be found in the condiment aisle of gourmet markets or Mediterranean groceries. You can also make your own fig jam, which is easy and full of flavor, especially if you have access to fresh figs.

Burrata is available in most high-end grocery stores. You’ll want a ball that’s stored in liquid – it should be creamy and soft inside. For the bread, go with crusty sourdough buns or rolls from a bakery, or bake your own if you’re comfortable with sourdough.

For olive oil, choose a cold-pressed, extra virgin bottle from Italy, Greece, or Spain. And pick up fresh basil from your local farmers market or grow your own – it’s a small addition that adds a lot of brightness.

Yes, you can make some swaps depending on what you have on hand.

If you can’t find duck, use boneless chicken thighs. They won’t have the same rich flavor, but they’ll still work well with the other ingredients. Smoked duck could also be a delicious option.

Fig Jam – if fig jam isn’t available, try onion marmalade, date chutney, or even a cherry or plum compote. You want something with depth and a touch of sweetness.

Burrata – if burrata isn’t an option, use fresh mozzarella or goat cheese. Cream cheese works too, but it just gives a different flavor.

Sourdough Buns – ciabatta rolls, brioche buns, or rustic country bread are all good alternatives. Just avoid soft sandwich bread – it won’t hold up well.

Basil – arugula, thyme, or even mint can step in for basil if needed. Each will change the flavor slightly but still offer freshness.

This sandwich is a showstopper on its own, but it also fits beautifully into a Mediterranean-style lunch or dinner.

As an appetizer, go with a fresh Watercress Burrata Salad, Tuna Carpaccio, or a mezze platter with olives and hummus.

As a main, serve this duck breast sandwich with fig jam and burrata.

For dessert, something light like Panna Cotta with Strawberry Compote, Strawberry Napoleons, Strawberry Blackberry Pavlova, or any other desserts.

This is a rich, savory sandwich, so you’ll want something that balances it out.

A glass of Pinot Noir, Grenache, or even a light Barbera works beautifully. If you prefer white, go for a full-bodied Chardonnay.

A Belgian Dubbel or amber ale will echo the jam’s sweetness and stand up to the duck.

If you want to serve a non-alcoholic drink, try it with sparkling water and a splash of pomegranate syrup, or herbal teas like mint or chamomile. A chilled hibiscus tea also adds a tart, fruity balance.

Duck breast, once cooked, can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, warm it gently in a skillet, skin side down, to crisp it up again. Avoid using the microwave – it softens the skin too much.

If you have leftover fig jam, store it in the fridge. It’ll last for several weeks if sealed well.

Burrata should be used within a couple of days of opening.

Here are my tips on how to make this recipe perfect:

1. Score the duck skin lightly in a crisscross pattern. This helps the fat render evenly.
2. Start the duck skin side down and cook on low to medium heat. Let the fat slowly melt out and crisp the skin.
3. Save the rendered duck fat – it’s liquid gold for cooking potatoes, eggs, or vegetables later. Let the duck rest for at least 5 minutes before slicing to keep it juicy.
4. Tear the burrata gently by hand instead of slicing.
5. Toast your buns in olive oil until golden – it adds flavor and stops the bread from getting soggy.
6. Assemble the sandwich in this order: bottom bun, fig jam, burrata, sliced duck, and basil.