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1
Remove excess fat from duck breasts.
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2
Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper.
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3
Cover and let stand 1 hour.
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4
(Can be prepared 1 day ahead.
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5
Refrigerate.)
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6
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
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7
Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes.
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8
Add both stocks.
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9
Bring to boil.
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10
Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour.
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11
Strain and degrease duck stock.
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12
(Can be prepared 1 day ahead.
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13
Cover and refrigerate.)
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14
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
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15
Season duck breasts with salt; add to skillet skin side down and cook 4 minutes.
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16
Turn and cook about 2 minutes longer for medium-rare.
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17
Transfer to heated platter and tent with foil to keep warm.
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18
Pour off fat from skillet.
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19
Add 1 tablespoon butter to skillet and melt over medium heat.
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20
Add shallot and saute until translucent, about 2 minutes.
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21
Add Port and figs.
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22
Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes.
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23
Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes.
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24
Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time.
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25
Season with salt and pepper.
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26
Thinly slice duck on diagonal.
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27
Arrange on plates.
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28
Spoon sauce over.
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29
Sprinkle with 3/4 teaspoon thyme.
