Duck Breasts W/Fig Wine Sauce& Walnuts

• 8 duck half breasts 1/3-1/2 lb each. Salt & pepper to taste.
• 1 cup Cab or Syrah
• 1 cup fig jelly or jam
• 1/4 cup currant jelly
• 8 oz. walnut halves (roasted)

1. With a sharp knife remove the excess fat from the duck and score the skin in a diamond pattern. Make sure not to score all the way to flesh. Salt and pepper to taste
2. Place the duck breast skin side down in a large cast iron pan over medium to high heat. When the duck is browned nicely and the fatty layer has been rendered about 4 -6 minutes, turn the breasts over and cook another 3 -4 minutes until the breasts are nice and pink in the middle.
3. Remove the breasts from the pan and place on a jelly roll pan into a pre-heat oven @ 150 degrees to keep warm, but not to continue to cook.
4. Discard the duck fat and add the wine and scrap any loose browned bits into the pan bottom and add the wine and fig and currant jelly. Reduce the mixture to 1/2 the original quanity and add the walnuts. Reduce another 1/2.
5. Carve each duck breast into slices about 1/2 inch thick and arrange on each plate. Spoon the sauce over meat and serve with Brussel Sprouts or another green vegetable.
6. Serve immediately.

salt, fig jelly, currant jelly, walnut halves

Taken from www.epicurious.com/recipes/member/views/duck-breasts-w-fig-wine-sauce-walnuts-1216895 (may not work)