Category Archives: Duck

Sautéed Duck Breast with Figs and Port

For Valentine’s dinner this year, we decided to go with a duck breast recipe. I had quite a difficult time finding a recipe that we wanted to make, but this one ended up being a winner!

It’s not the sort of meal we would make everyday, but it was a definite hit as a special-occasion meal! Enjoy!

Duck breasts with fig sauce - done3

Sautéed Duck Breast with Figs and Port
Adapted from Bon Appetit, Feb 1990
Serves 4

Ingredients:
4 duck breast halves, boned (about 1 lb – about 14 oz without bones) (bones reserved)
1 tsp olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper

1 tablespoon olive oil
1/2 pound chicken or duck bones
1 onion, quartered
1 1/4 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth

1 tablespoon olive oil
2 tablespoons butter, divided
1 shallot, minced
1/2 cup Port
6 fresh figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

Directions:
Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
Duck breasts with fig sauce - ready to cook

Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
Duck breasts with fig sauce - stock

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. 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.
Duck breasts with fig sauce - cooking Duck breasts with fig sauce - cooking 2

Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and sauté until translucent, 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 stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes. Remove from heat and whisk in remaining butter a little bit at a time. Season with salt and pepper.
Duck breasts with fig sauce - sauce 2 Duck breasts with fig sauce - sauce 1

Arrange duck on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.

Nutritional info:
Calories: 353.2
Total Fat: 17.1 g
Cholesterol: 17.2 mg
Sodium: 63.8 mg
Total Carbs: 16.4 g
Dietary Fiber: 1.8 g
Protein: 25.9 g

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