Breast Of Duck With Port Wine And Figs Recipe

1. 1

   Heat 1 Tbsp.

2. 2

   oil in heavy large skillet over medium-high heat.

3. 3

   Score the skin.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Pour off fat from skillet.

8. 8

   Add in 1 Tbsp.

9. 9

   butter to skillet and heat over medium heat.

10. 10

    Add in shallot and saute/fry till transulent, about 2 min.

11. 11

    Add in Port and figs.

12. 12

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

13. 13

    Add in duck glace.

14. 14

    Remove from heat and whisk in remaining 2 Tbsp.

15. 15

    butter 1 Tbsp.

16. 16

    at a time.

17. 17

    Season with salt and pepper.

18. 18

    Thinly slice duck on diagonal.

19. 19

    Arrange on plates.

20. 20

    Spoon sauce over.

21. 21

    Sprinkle with 3/4 tsp.

22. 22

    thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.