Seared Duck Breast With Fig And Port Sauce

1. 1

   Preheat the oven at 400 degrees. Sprinkle the duck with salt and pepper.

2. 2

   Heat a large frying pan over high heat until hot.

3. 3

   Place the breast, skin side down and cook without turning until its very brown, about 6 minutes.

4. 4

   Transfer the breast to a baking sheet (lined with tin foil), skin side up and place in the oven. Roast the duck for 8 to 9 minutes for medium-rare (internal temperature of the duck should register 130 degrees).

5. 5

   Remove from the oven and cover with foil, let stand for 10 minutes before slicing.

6. 6

   For the Fig Sauce: Combine the port, cranberries, figs and thyme in a saucepan. Bring to a boil over medium-high heat for 3 to 4 minutes, stirring often.

7. 7

   Reduce heat to low, and simmer until the mixture thickens, the cranberries have popped and the figs have a jammy consistency. This will take about 10 minutes.

8. 8

   Slice the duck on the bias and serve with the fig and port sauce!

* Per serving · 4 servings · Values may vary.

No additional tips available.