Breast of Duck with Port Wine and Figs

1. 1

   Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

2. 2

   Score the skin.

3. 3

   Season duck breasts with salt; add to skillet skin side down and cook 4 minutes.

4. 4

   Turn and cook about 2 minutes longer for medium-rare.

5. 5

   Transfer to heated platter and tent with foil to keep warm.

6. 6

   Pour off fat from skillet.

7. 7

   Add 1 tablespoon butter to skillet and melt over medium heat.

8. 8

   Add shallot and saute until transulent, about 2 minutes.

9. 9

   Add Port and figs.

10. 10

    Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes.

11. 11

    Add duck glace.

12. 12

    Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time.

13. 13

    Season with salt and pepper.

14. 14

    Thinly slice duck on diagonal.

15. 15

    Arrange on plates.

16. 16

    Spoon sauce over.

17. 17

    Sprinkle with 3/4 teaspoon thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.