Magret of Duck with Fig and Port Sauce

Magret of Duck with Fig and Port Sauce 150 Author: Canadian Living Credits: Magret of Duck with Fig and Port Sauce 150

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 591 mg
  • Protein 37 g
  • Calories 503.0
  • Total fat 26 g
  • Cholesterol 214 mg
  • Saturated fat 7 g
  • Total carbohydrate 21 g


  • Iron 41.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Magret of Duck with Fig and Port Sauce