Breast Of Duck With Port Wine And Figs Recipe

• 1 Tbsp. extra virgin olive oil
• 2 lrg duck breast halves boned, (bones reserved) Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. butter
• 1 x shallot chopped
• 1/2 c. Port wine
• 6 x Calimyra figs stemmed, quartered
• 2 Tbsp. duck glace
• 3/4 tsp thyme

1. Heat 1 Tbsp.
2. oil in heavy large skillet over medium-high heat.
3. Score the skin.
4. Season duck breasts with salt; add in to skillet skin-side down and cook 4 min.
5. Turn and cook about 2 min longer for medium-rare.
6. Transfer to heated platter and tent with foil to keep hot.
7. Pour off fat from skillet.
8. Add in 1 Tbsp.
9. butter to skillet and heat over medium heat.
10. Add in shallot and saute/fry till transulent, about 2 min.
11. Add in Port and figs.
12. Increase heat and boil till liquid is reduced to glaze, scraping up any browned bits, about 4 min.
13. Add in duck glace.
14. Remove from heat and whisk in remaining 2 Tbsp.
15. butter 1 Tbsp.
16. at a time.
17. Season with salt and pepper.
18. Thinly slice duck on diagonal.
19. Arrange on plates.
20. Spoon sauce over.
21. Sprinkle with 3/4 tsp.
22. thyme.

extra virgin olive oil, salt, butter, shallot, wine, figs stemmed, duck glace, thyme

Taken from cookeatshare.com/recipes/breast-of-duck-with-port-wine-and-figs-92086 (may not work)