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
SAUTEED DUCK BREAST WITH FIGS AND PORT
Yield Serves 2
Number Of Ingredients 15
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.
More about "sauteed duck breast with figs and port recipes"
SAUTéED DUCK BREASTS WITH WILD MUSHROOMS RECIPE
Web Sep 30, 2005 Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat.
From bonappetit.com
From bonappetit.com
See details
DUCK BREAST WITH HOISIN & FIGS RECIPE - EASY RECIPES
Web Season the duck breasts on both sides with salt and pepper. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender.
From recipegoulash.cc
From recipegoulash.cc
See details
DUCK BREAST AND FIGS RECIPE – EASY RECIPES
Web DRESSING: 1. Slice the breast finely. 2. Seared Duck Breast with Fig Sauce Recipe. Place the duck breasts back into the pot skin side down, cover and let stand 10 …
From recipegoulash.cc
From recipegoulash.cc
See details
RECIPES/SAUTEED-DUCK-BREAST-WITH-FIGS-AND-PORT-1145.JSON AT …
Web A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
See details
ROAST DUCK WITH RUBY PORT AND FIGS | SAVEUR
Web Oct 26, 2015 Step 1. In a small saucepan, combine the port with the wine, peppercorns, and shallots and bring to a boil. Reduce the heat to maintain a simmer and cook until …
From saveur.com
From saveur.com
See details
SEARED DUCK BREAST WITH FIGGED PORT DEMI-GLACE - THE GILDED FORK™
Web 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste. For the port demi-glace: …
From gildedfork.com
From gildedfork.com
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT- WIKIFOODHUB
Web 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 …
From wikifoodhub.com
From wikifoodhub.com
See details
DUCK BREAST WITH NEWMAN’S PORT AND FIGS RECIPE - NEWFOUNDLAND.WS
Web Mar 6, 2020 Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until translucent, about 2 minutes. Add Port and figs. Increase heat and boil until …
From newfoundland.ws
From newfoundland.ws
See details
ASTRAY RECIPES: SAUTEED DUCK BREAST WITH FIGS AND PORT
Web 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 …
From astray.com
From astray.com
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT - BIGOVEN.COM
Web Sauteed Duck Breast with Figs And Port recipe: Try this Sauteed Duck Breast with Figs And Port recipe, or contribute your own. ... Try this Sauteed Duck Breast with Figs And …
From bigoven.com
From bigoven.com
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT - PLAIN.RECIPES
Web 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 …
From plain.recipes
From plain.recipes
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT RECIPE | EPICURIOUS.COM
Web 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 …
From getrecipecart.com
From getrecipecart.com
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT FOOD
Web 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 …
From homeandrecipe.com
From homeandrecipe.com
See details
SAUTEED DUCK BREAST WITH FIGS AND PORT RECIPES
Web 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 …
From tfrecipes.com
From tfrecipes.com
See details
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