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1
Preheat oven to 400u00b0F.
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2
In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
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3
While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
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4
In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
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5
Turn duck over and let cook 2 minutes.
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6
Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
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7
Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
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8
Add shallot and cook until tender.
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9
Add port wine and bring to a boil. Reduce by half.
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10
Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
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11
Add fig preserves. Stir until completely melted and combined into sauce.
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12
In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
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13
Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
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14
Cut duck breast, into 1/2 inch slices, angled, against the grain.
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15
On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
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16
Serve immediately. Bon Appetit.
