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Duck Breasts with Port, Fig, and Shallot Sauce
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Duck Breasts with Port, Fig, and Shallot Sauce
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 28 minutes
Prep Time:
 35 minutes
Cook Method:
 stove top
Cook Temp:
 varies
Directions:
.................................................................................
Impressive and fast, this restaurant-style
dinner offers thinly sliced duck breasts with
a divine sauce. Ruby port works well in this
recipe and unlike table wine, it will keep
on your shelf for four to five weeks without
any degradation of flavor. For a variation,
replace the figs with 1.4 cup dried cherries.
Recipe may be halved.

Note: As the duck cooks, it will yield a fair
amount of fat. Extra fat not used in the recipe
may be stored, refrigerated, in an airtight container.
Use as a flavorful fat to saute vegetables.

1. Using a sharp knife, carefully score a crisscross
pattern into duck skin on each breast.
2. heat olive oil in a large nonstick skillet
over high heat. When hot, place duck
into pan, skin side down. Reduce heat to
medium. Cook slowly until duck is a rich,
golden brown, about 12 to 18 minutes.
Turn and cook until seared on second side,
about 2 minutes.
3. While duck is cooking, in a small saucepan
combine port, broth, figs, salt, and
pepper and heat over medium-high heat.
Bring to a low simmer, stirring occasionally.
4. Transfer duck, skin side up, to a plate.
Drain fat, returning 1 Tbsp. to pan.
5. Add shallot to skillet. Cook and stir
until fragrant, about 1 minute.
6. Pour port-fig mixture into skillet, scraping
up any browned bits. Increase heat to
high and simmer until slightly thickened,
about 5 minutes. lower heat to medium
and return duck to skillet, skin side up,
along with any juices that have collected
on plate. Cook until just cooked through,
about 1 to 2 minutes. Meat will be slightly
pink. Remove pan from heat. Place duck
on a cutting board and slice each breast diagonally,
into slices about a half-inch thick.
7. Divide duck slices among four plates.
Spoon sauce and figs over and around
duck. Serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
4 ea Boneless duck breast
1 Tbs Olive oil
1 1/2 cup Port wine
1/2 cup Canned chicken broth, low sod
8 ea Dried figs, quartered
1/4 tsp Kosher salt
1/4 tsp Black pepper, freshly ground
1 ea Shallots, small, finely chopped


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