Recipe

Susan's Duck Breast With Fig And Port Sauce Recipe


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Ingredients
  • 1/4 tsp paprika .
  • 1/2 tsp garlic powder .
  • 1 large shallot, minced .
  • 1 c beef stock or beef broth .
  • 1/2 tsp fresh thyme, minced .
  • 3 tbsps butter .
  • 1 tbsp olive oil .
  • 4 tbsps fig preserves .
  • salt & pepper .
  • 1 tbsp flour .
  • 2 large duck breast halves .
  • 1 c chicken stock or chicken broth .
  • 1/2 c port wine

Directions
  • Step #1 Preheat Oven to 400F degrees.
  • Step #2 In a pan, mix beef stock & chicken stock.
  • Step #3 Bring to boil & let simmer until mixture is reduced down to 1/2 c.
  • Step #4 Set stock reduction to the side.
  • Step #5 While stock is reducing on the stove, with a sharp knife,lightly score fat side of duck breast, in a diamond pattern.
  • Step #6 Sprinkle top duck breasts with thyme, garlic, paprika, salt & pepper to season.
  • Step #7 Let sit, for 20mins.
  • Step #8 In a hot skillet pan, heat to medium high.
  • Step #9 Add olive oil.
  • Step #10 Add duck breast, fat (skin) side down, & cook for 6 mins.
  • Step #11 Turn duck over & let cook 2mins.
  • Step #12 Remove duck breast to foil wrap lined baking pan, meat side down, & bake in oven for 5-6 mins.
  • Step #13 Remove from oven & let rest on cutting board for at least 5mins.
  • Step #14 Meanwhile in skillet, drain off most of fat.
  • Step #15 Add 2tbsp of butter to pan.
  • Step #16 Add shallot & cook this until tender.
  • Step #17 Add port wine & bring to a boil.
  • Step #18 Reduce by half.
  • Step #19 Add 1/2 c stock reduction & bring mixture to a boil.
  • Step #20 Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
  • Step #21 Add fig preserves.
  • Step #22 Stir until completely melted & mixd into sauce.
  • Step #23 In a c mix remaining 1 tbsp flour & 1 tbsp butter.
  • Step #24 (beurre manie).
  • Step #25 Add flour mixture to sauce & stir well to mix.
  • Step #26 Bring sauce to boil, stirring, until sauce thickens.
  • Step #27 That will take only 2 mins or so.
  • Step #28 Remove from heat.
  • Step #29 Cut duck breast, angled, into 1/2 inch slices, against the grain.
  • Step #30 On serving plates, place sauce on bottom & place several slices of duck breast on top.
  • Step #31 Drizzle just a bit more sauce over top of duck slices.
  • Step #32 Repeat on all serving plates.
  • Step #33 Serve as soon as possible.
  • Step #34 Bon Appetit.
  • Enjoy the Susan's Duck Breast With Fig & Port Sauce recipe

Related Categories

Main Dish / Duck
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