Susan'S Duck Breast With Fig And Port Sauce

1. 1

   Preheat oven to 400u00b0F.

2. 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.

3. 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.

4. 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.

5. 5

   Turn duck over and let cook 2 minutes.

6. 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.

7. 7

   Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.

8. 8

   Add shallot and cook until tender.

9. 9

   Add port wine and bring to a boil. Reduce by half.

10. 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.

11. 11

    Add fig preserves. Stir until completely melted and combined into sauce.

12. 12

    In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).

13. 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.

14. 14

    Cut duck breast, into 1/2 inch slices, angled, against the grain.

15. 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.

16. 16

    Serve immediately. Bon Appetit.

* Per serving · 4 servings · Values may vary.