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 dry red wine and 2 tsp granulated sugar.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
- 4 boneless Magret or 4 regular duck breasts (each about 8 oz/250 g)
- 2 tablespoons minced fresh thyme
- 3/4 teaspoons each salt and pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 shallot or small onion , minced
- 3/4 cups port wine
- 1 tablespoon balsamic vinegar or fig vinegar
- 8 dried figs , stemmed and coarsely chopped
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
- Folate 1.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 13.0