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Name: Sauteed Duck Breast with Figs And Port
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Port; olive oil; 6 Dried Calimyrna figs;; ; reserved); 2 tb olive oil; 1 Onion; quartered; 1 3/4 lb Chicken backs or wings; 2 lg Duck breast halves; boned; 1 c Chicken stock or canned; 1 Shallot; minced; 3/4 ts Minced fresh thyme or 1/4; ; quartered; 1/2 ts Minced fresh thyme or dried;; Black Pepper freshly ground; 1 c Beef stock or canned; Salt; 3 tb Butter

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INGREDIENTS

1/2 c Port
olive oil
6 Dried Calimyrna figs;
; reserved)
2 tb olive oil
1 Onion; quartered
1 3/4 lb Chicken backs or wings
2 lg Duck breast halves; boned
1 c Chicken stock or canned
1 Shallot; minced
3/4 ts Minced fresh thyme or 1/4
; quartered
1/2 ts Minced fresh thyme or dried;
Black Pepper ; freshly ground
1 c Beef stock or canned
Salt
3 tb Butter

Servings

INSTRUCTIONS

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 saute 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. Serves 2. Bon Appetit February 1990

NOTES

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Sauteed Duck Breast with Figs And Port

1/2 c Port
 olive oil
6 Dried Calimyrna figs;
 ; reserved)
2 tb olive oil
1 Onion; quartered
1 3/4 lb Chicken backs or wings
2 lg Duck breast halves; boned
1 c Chicken stock or canned
1 Shallot; minced
3/4 ts Minced fresh thyme or 1/4
 ; quartered
1/2 ts Minced fresh thyme or dried;
 Black Pepper freshly ground
1 c Beef stock or canned
 Salt
3 tb Butter

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 saute 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.    Serves 2.    Bon Appetit February 1990

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Nutrition

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Serving Size: 1 Serving (989g)
Recipe Makes: 1 servings

Calories: 794
Calories from Fat: 615 (77%)

Amt Per Serving		% DV

	Total Fat 68.3g	91 %
	Saturated Fat 26.5g	133 %
	Monounsaturated Fat 33.6g
	Polyunsanturated Fat 4.9g
Cholesterol 91.5mg		28 %
Sodium 256.7mg		9 %
Potassium 125.4mg		3 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 16.4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 794

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