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  • Breast Of Duck With Port Wine And Figs

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    Breast Of Duck With Port Wine And Figs
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 2 lrg duck breast halves boned, (bones reserved) Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. butter
    • 1 x shallot chopped
    • 1/2 c. Port wine
    • 6 x Calimyra figs stemmed, quartered
    • 2 Tbsp. duck glace
    • 3/4 tsp thyme

    Directions

    1. Heat 1 Tbsp. oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add in to skillet skin-side down and cook 4 min. Turn and cook about 2 min longer for medium-rare. Transfer to heated platter and tent with foil to keep hot.
    2. Pour off fat from skillet. Add in 1 Tbsp. butter to skillet and heat over medium heat. Add in shallot and saute/fry till transulent, about 2 min. Add in Port and figs. Increase heat and boil till liquid is reduced to glaze, scraping up any browned bits, about 4 min. Add in duck glace. Remove from heat and whisk in remaining 2 Tbsp. butter 1 Tbsp. at a time. Season with salt and pepper.
    3. Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 tsp. thyme.

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