Susan's Duck Breast With Fig And Port Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 400°f.
• 2 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.
• 3 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.
• 4 in a hot skillet pan, heat to medium high. add olive oil. add duck breast, fat (skin) side down, and cook for 6 minutes.
• 5 turn duck over and let cook 2 minutes.
• 6 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.
• 7 meanwhile in skillet, drain off most of fat. add 2tbsp of butter to pan.
• 8 add shallot and cook until tender.
• 9 add port wine and bring to a boil. reduce by half.
• 10 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.
• 11 add fig preserves. stir until completely melted and combined into sauce.
• 12 in a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
• 13 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.
• 14 cut duck breast, into 1/2 inch slices, angled, against the grain.
• 15 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.
• 16 serve immediately. bon appetit.