Susan's Duck Breast With Fig and Port Sauce

"This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
  • While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
  • In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
  • Turn duck over and let cook 2 minutes.
  • Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
  • Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
  • Add shallot and cook until tender.
  • Add port wine and bring to a boil. Reduce by half.
  • Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
  • Add fig preserves. Stir until completely melted and combined into sauce.
  • In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
  • Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
  • Cut duck breast, into 1/2 inch slices, angled, against the grain.
  • On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
  • Serve immediately. Bon Appetit.

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Reviews

  1. Great recipe. It was a hit. I think this recipe could be simplified, but I wonder if it would still have the complexity of flavors this version has. I served it with brown and wild rice and asparagus, which were perfect side dishes.
     
  2. Gorgeous, what wonderful flavours. I cook duck breast at least once a week, so I have tried many of other peoples recipes as well as my own, this is wonderful. Sounds like a lot of work but it really isn't, and the recipe is so easy to follow. I served mine with wild rice as suggested, gorgeous. Really great recipe and will definitely be a keeper. Thanks for posting Expat in Holland.
     
  3. It is easy & the duck is perfectly cooked. Kudos! T, San Diego
     
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RECIPE SUBMITTED BY

2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
 
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