Magret of Duck with Fig and Port Sauce
For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup (175 mL) dry red wine and 2 tsp (10 mL) granulated sugar.
Servings: 4
Ingredients:
Photo: Magret of Duck with Fig and Port Sauce
| Nutritional Info | |
| Per serving: about | - |
| cal | 503 |
| pro | 37 g |
| total fat | 26 g |
| sat. fat | 7 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 214 mg |
| sodium | 591 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 41% |
| vit A | 23% |
| vit C | 13% |
| folate | 1% |
-
4 boneless Magret or regular duck breasts (each about 8 oz/250 g)
2 tbsp (25 mL) minced fresh thyme
3/4 tsp (4 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1 shallot or small onion, minced
3/4 cup (175 mL) port wine
1 tbsp (15 mL) balsamic or fig vinegar
8 dried figs, stemmed and coarsely chopped
Preparation:
Place duck skin side down; trim off exposed fat around edges. Without cutting through to meat, score skin and fat in crosshatch pattern. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Sprinkle with half of the thyme, the salt and pepper; press to adhere. In large heavy ovenproof skillet, heat oil over medium-high heat; sear duck, meat side down, until browned, about 3 minutes. Turn duck. Transfer skillet to 425°F (220°C) oven; roast until crispy outside and medium-rare inside, 12 to 14 minutes. Remove to plate; tent with foil and let stand for 5 minutes.
Meanwhile, pour fat from skillet; add butter and melt over medium heat. Fry shallot and remaining thyme until shallot is translucent, 2 minutes. Add port, vinegar and figs; bring to boil, adding any juices accumulated around duck and scraping up any browned bits from bottom of pan. Boil until slightly thickened, 1 to 3 minutes.
Thinly slice duck on diagonal; arrange on plates. Serve with sauce.
Additional Information
Source
Canadian Living Magazine: November 2005
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