Duck Breasts w/ Port Wine Sauce & Figs


4 Boneless Duck Breast Halves, feathers removed, rinsed and dried
300ml Port
30g unsalted butter
4-5 fresh figs, cut in half
100ml red wine
200ml Chicken stock



1.      Score the skin side of the duck breasts in a cross hatch, being careful not to cut into the flesh. Season with salt and pepper.
2.      Reduce the port in a small saucepan over med-high heat to about 30ml.
3.      Melt some butter in a pan and sear the figs on both sides till tender and then transfer to a plate.
4.      Sear the duck breast skin side down on a med-high heat, pouring off the rendered fat as you go along. This will allow the skin to crisp up. About 4 mins. Turn over and brown the other side, about 2 minutes.
5.      Transfer to a plate and keep warm.
6.      Pour red wine into the pan and deglaze. Bring to a boil on high heat until reduced about ¾. Add  in stock and reduce further about another 5 minutes on high heat.
7.      Add the port reduction, butter and stir in. Season to taste.
8.      Slice the duck breasts on the diagonal and lay figs on top. Glaze with the sauce.

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