Best 7 Susans Duck Breast With Fig And Port Sauce Recipes

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"Susan's Duck Breast with Fig and Port Sauce" is a tantalizing dish that combines the richness of duck meat with the sweetness of figs and the subtle flavors of port wine. This recipe is perfect for a special occasion or a romantic dinner, and it's sure to impress your guests. The combination of flavors and textures in this dish is simply divine, and the sauce is the perfect finishing touch.

Here are our top 7 tried and tested recipes!

DUCK WITH FIGS AND PORT



Duck with Figs and Port image

Provided by Food Network Kitchen

Time 6h

Yield 4 servings

Number Of Ingredients 12

1 6-pound duck
2 medium shallots
1 2-inch piece ginger, peeled and sliced
1 1/2 teaspoons coriander seeds, cracked
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
1 cup ruby port
1 bay leaf
6 dried black figs, stemmed and halved
2 tablespoons cold unsalted butter, diced
1 teaspoon red wine vinegar

Steps:

  • Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts.
  • Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock.
  • Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.)
  • Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil.
  • Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes.
  • Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.

SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE



Susan's Duck Breast With Fig and Port Sauce image

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.

Provided by Expat in Holland

Categories     Duck Breasts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 large duck breast halves
1 tablespoon olive oil
1/2 teaspoon fresh thyme, minced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 cup beef stock or 1 cup beef broth
1 cup chicken stock or 1 cup chicken broth
3 tablespoons butter
1 large shallot, minced
1/2 cup port wine
4 tablespoons fig preserves
1 tablespoon flour

Steps:

  • 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.

Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8

SEARED DUCK BREAST WITH FIG SAUCE



Seared Duck Breast with Fig Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish

Steps:

  • For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
  • Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
  • For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
  • Serve the sauce alongside thinly sliced duck breast.

SAUTEED DUCK BREAST WITH FIGS AND PORT



Sauteed Duck Breast with Figs and Port image

Yield Serves 2

Number Of Ingredients 15

2 large duck breast halves, boned (bones reserved)
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper
2 tablespoons olive oil
1 3/4 pounds chicken backs or wings
1 onion, quartered
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
3 tablespoons butter
1 shallot, minced
1/2 cup Port
6 dried Calimyrna figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

Steps:

  • 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.)
  • Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones, chicken backs 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.)
  • 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.
  • 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 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.

DUCK BREAST WITH FRESH FIGS



Duck Breast With Fresh Figs image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons five-spice powder
Freshly ground black pepper
2 tablespoons soy sauce
2 duck breasts (magret)
12 to 15 fresh black figs
2 tablespoons unsalted butter
2 shallots, minced
1 teaspoon fresh thyme leaves
1 cup dry red wine
1 tablespoon duck or veal stock
Salt

Steps:

  • Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
  • Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1 1/2 minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
  • Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
  • Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
  • When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams

DUCK BREASTS WITH SHALLOTS AND PORT



Duck Breasts With Shallots and Port image

I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish.

Provided by cmacooks

Categories     Duck Breasts

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 boneless duck breasts, skin on
1/4 cup shallot, minced
2 garlic cloves, minced
1/2 cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
1/2 teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 cup port wine
1 teaspoon arrowroot, dissolved
2 tablespoons water

Steps:

  • Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
  • Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
  • Heat butter in saucepan, and saute onion, garlic and shallots until tender.
  • Add brown sugar, and cook until carmelized, about a minute or two.
  • Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
  • Add arrowroot which has been dissolved in 2 Tablespoons water.
  • If desired, finish duck breast in the oven.
  • To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.

DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE



Duck Breast with Frisée Salad and Port Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Duck     Mustard     Roast     Quick & Easy     Dinner     Port     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 7

1 (8-to 10-ounce) boneless duck breast with skin
1 tablespoon olive oil
1 shallot, finely chopped
1/4 cup tawny Port
1 teaspoon Dijon mustard
3 cups torn frisée
1 tablespoon sliced almonds, lightly toasted

Steps:

  • Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
  • Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
  • Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
  • Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.

Tips:

  • To ensure the duck breast is cooked evenly, score the skin in a crisscross pattern before searing. This will help the fat render and the heat penetrate the meat more easily.
  • When searing the duck breast, use a heavy-bottomed skillet over medium-high heat. This will help create a nice crust on the outside while keeping the inside juicy.
  • Do not overcrowd the skillet when searing the duck breasts. This will prevent them from cooking evenly.
  • Once the duck breasts are seared, transfer them to a baking dish and finish cooking in a preheated oven. This will help ensure that the duck is cooked through to the desired doneness.
  • To make the fig and port sauce, use a combination of fresh figs, port wine, chicken broth, and spices. Simmer the sauce until it is thickened and flavorful.
  • Serve the duck breasts with the fig and port sauce, along with your favorite sides, such as roasted vegetables or mashed potatoes.

Conclusion:

This recipe for duck breast with fig and port sauce is a delicious and elegant dish that is perfect for a special occasion. The duck is seared until crispy on the outside and juicy on the inside, and the fig and port sauce is rich and flavorful. This dish is sure to impress your guests and leave them wanting more.

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