Breast Of Duck With Port Wine And Figs

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Duck breast halves - boned, (bones (large)
		Reserved)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter
1		Shallot - minced
1/2 cup	118ml	Port wine
6		Calimyra figs - stemmed, quartered
2 tablespoons	30ml	Duck glace
3/4 teaspoon	3.8ml	Thyme

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9433) - from the TV FOOD - NETWORK

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