Name: Duck breast with figs & port
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 duck breast fillets (with skin); 1 Tbsp thyme leaves; Salt to taste; 1 shallot; 100 ml port or red wine; 1 Tbsp balsamic vinegar; 4 figs; Honey (optional)

Duck breast with figs & port

28 Mar 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This seared duck breast with figs can be cooked with port or red wine. It is a very simple dish yet the result is fantastically satisfying. Ideal for dinner parties or special occasions - and you don't have to strain yourself to please your guests!

Ingredients

2 duck breast fillets (with skin)
1 Tbsp thyme leaves
Salt to taste
1 shallot
100 ml port or red wine
1 Tbsp balsamic vinegar
4 figs
Honey (optional)

Instructions

Score the skin of the duck breast with a sharp knife but make sure that the meat is not damaged underneath. Rub with salt and half the thyme.
Fry in a hot pan, skin side down, for about 3-4 minutes until the skin is golden and crispy. Turn over and fry for another 3-4 minutes to your liking.
Meanwhile, chop the onion and quarter the figs.
Discard most of the duck fat, and in the remaining fat sauté the onions .
When the onion is soft add the remaining thyme and the figs. Fry for about half a minute, then pour in the port/wine and vinegar. Reduce the sauce further to a thick syrup. Taste it. If it is not sweet enough, add some honey .
Put the duck back for a few seconds just to warm through.
Slice the duck breast into 2cm thick pieces. Serve with the fig sauce and mashed potatoes.