Score the skin of the duck breast in a cross hatch pattern.
2
Place the duck breast in a small cast iron or stainless pan, skin side down.
3
Turn the heat to medium high and cook until the skin is a deep golden colour.
4
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.
5
Remove all but 1 Tablespoon of the duck fat (save the fat to roast potatoes in).
6
Reduce heat to medium. Cook the shallot until tender.
7
Stir in the butter, thyme, fig spread and port. Bring to a simmer.
8
Cook until slightly reduced. Stir in the vinegar.
9
Season with salt and pepper to taste.
10
Cut the duck breast into ½ inch slices.
11
Divide between two plates. Spoon hot sauce over top.
Score the skin of the duck breast in a cross hatch pattern.
2
Place the duck breast in a small cast iron or stainless pan, skin side down.
3
Turn the heat to medium high and cook until the skin is a deep golden colour.
4
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.
5
Remove all but 1 Tablespoon of the duck fat (save the fat to roast potatoes in).
6
Reduce heat to medium. Cook the shallot until tender.
7
Stir in the butter, thyme, fig spread and port. Bring to a simmer.
8
Cook until slightly reduced. Stir in the vinegar.
9
Season with salt and pepper to taste.
10
Cut the duck breast into ½ inch slices.
11
Divide between two plates. Spoon hot sauce over top.
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