Name: Duck with Fig and Port Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 Magret bonlesss duck breast; 1 large shallot, finely diced; 1 Tbsp butter; 2 tsp Thyme; 3 Tbsp Dalmatia fig spread; 3 Tbsp Port; 2 tsp red wine vinegar; Salt and pepper to taste

This recipe falls into the “special occasion” category. Fig and port are the perfect partners for a sauce for duck.

Yields2 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

1 Magret bonlesss duck breast

1 large shallot, finely diced

1 Tbsp butter

2 tsp Thyme

3 Tbsp Dalmatia fig spread

3 Tbsp Port

2 tsp red wine vinegar

Salt and pepper to taste

Score the skin of the duck breast in a cross hatch pattern.

Place the duck breast in a small cast iron or stainless pan, skin side down.

Turn the heat to medium high and cook until the skin is a deep golden colour.

Flip the breast and cook a further 5-6 minutes (an instant read thermometer should read 135F). Remove the breast to a rack that has been placed over a plate. Tent with foil to keep warm.

Remove all but 1 Tablespoon of the duck fat (save the fat to roast potatoes in).

Reduce heat to medium. Cook the shallot until tender.

Stir in the butter, thyme, fig spread and port. Bring to a simmer.

Cook until slightly reduced. Stir in the vinegar.

Season with salt and pepper to taste.

Cut the duck breast into ½ inch slices.

Divide between two plates. Spoon hot sauce over top.

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CategoryEntreesCuisineAmericanCooking MethodStovetopTags#duck, #fig, #port

Ingredients