Recipe courtesy of Sara Moulton

Breast of Duck with Port Wine and Figs

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  • Level: Easy
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Olive oil

2 large duck breast halves, boned (bones reserved)


Freshly ground pepper

3 tablespoons butter

1 shallot, minced

1/2 cup Port

6 Calimyra figs, stemmed and quartered

2 tablespoons duck glace


  1. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Score the skin. 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 transulent, 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 glace. 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.;