Main
Recipes
Course
Main Dishes
Susan's Duck Breast With Fig and Port Sauce Recipe

Susan's Duck Breast With Fig and Port Sauce Recipe

Posted by

Rate It!

Susan's Duck Breast With Fig and Port Sauce

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

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

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.7 Kcal (1422 kJ)
Calories from fat	148.97 Kcal
		% Daily Value*
Total Fat	16.55g	25%
Cholesterol	88.61mg	30%
Sodium	312.75mg	13%
Potassium	564.55mg	12%
Total Carbs	25.23g	8%
Sugars	14.19g	57%
Dietary Fiber	1.48g	6%
Protein	21.22g	42%
Vitamin C	10.1mg	17%
Vitamin A	0.1mg	4%
Iron	4.7mg	26%
Calcium	36.4mg	4%

Amount Per 100 g
Calories	111.91 Kcal (469 kJ)
Calories from fat	49.07 Kcal
		% Daily Value*
Total Fat	5.45g	25%
Cholesterol	29.19mg	30%
Sodium	103.03mg	13%
Potassium	185.98mg	12%
Total Carbs	8.31g	8%
Sugars	4.67g	57%
Dietary Fiber	0.49g	6%
Protein	6.99g	42%
Vitamin C	3.3mg	17%
Iron	1.6mg	26%
Calcium	12mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake

Salt and freshly ground black pepper and 15 more..
Chicken Liver Crostini with Pickled Eggs

Red wine vinegar, Water, Shallots, sliced into rounds and 18 more..
Ww Cumin-Scented Oven Fries

Baking potatoes, cut into 12 wedges each (about 2 1/2 lbs) and 7 more..
Zesty Oven-Fried Potatoes

Potatoes (about 3 medium) and 7 more..
Breakfast to Go in Phyllo

Red potatoes, peeled and grated with processor or hand gr... and 15 more..
Mashed Potato Casserole

Shallots and 13 more..
French Onion Soup

Unsalted butter and 12 more..
Steak Au Poivre

Unsalted beef stock, Onion, chopped, Carrot, chopped and 12 more..