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.
Provided by Expat in Holland
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rokon Khan
[email protected]This recipe is a waste of time and money.
Ntokozo Hlela
[email protected]I would not recommend this recipe to anyone.
MrHassan007
[email protected]This recipe was a disaster! The duck breast was burnt and the sauce was curdled.
ERICA SHEEHY
[email protected]I didn't like this recipe at all. The duck breast was overcooked and the sauce was too sweet.
Dalim Howlader
[email protected]This recipe was just okay. The duck breast was a little tough and the sauce was bland.
Md Rofikk
[email protected]The duck breast was a little dry, but the sauce was delicious. I think I'll try cooking the duck breast for a shorter amount of time next time.
Md anowar Hossin
[email protected]This was a bit too rich for my taste, but my husband loved it. I think next time I'll try making it with a lighter sauce.
Zoe Beavis
[email protected]I love this recipe! The duck breast is always cooked perfectly and the sauce is divine. I highly recommend it.
Arash Sammadi
[email protected]I wasn't sure how the fig and port sauce would taste with duck, but I was pleasantly surprised. It was a delicious and unique combination.
Raees usama
[email protected]This recipe is a little time-consuming, but it's worth it. The duck breast is so flavorful and juicy, and the sauce is amazing.
Camila Trejo
[email protected]The sauce is the star of this dish. It's tangy, sweet, and savory all at the same time. I served it over mashed potatoes and it was a perfect pairing.
Aya Awad
[email protected]This was my first time cooking duck breast and I was nervous, but this recipe made it easy. The instructions were clear and concise, and the end result was delicious.
Mb Mb
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The sauce is so good, you could drink it!
Hafsa noor
[email protected]I made this dish for a special occasion and it was a showstopper! The presentation was beautiful and the flavors were out of this world.
Aliraza Zafar iqbal
[email protected]This duck breast recipe was a hit! The fig and port sauce was rich, flavorful, and perfectly complemented the duck. The duck breast was cooked to perfection, juicy and tender.