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Breast of Duck with Port Wine and Figs
1 tablespoon olive oil
2 large duck breast halves -- boned, (bones reserved)
Salt -- to taste
Freshly-ground black pepper -- to taste
3 tablespoons butter
1 shallot -- minced
1/2 cup Port wine
6 Calimyra figs -- stemmed, quartered
2 tablespoons duck glace
3/4 teaspoon thyme
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add to skillet skin-side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until transulent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck glace. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.
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