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Duck breast with figs and port

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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Meanwhile, chop the onion and quarter the figs.
  4. Discard most of the duck fat, and in the remaining fat sauté the onions .
  5. 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 .
  6. Put the duck back for a few seconds just to warm through.
  7. Slice the duck breast into 2cm thick pieces. Serve with the fig sauce and mashed potatoes.