Breast of Duck with Port Wine and Figs

• Olive oil
• 2 large duck breast halves, boned (bones reserved)
• Salt
• Freshly ground pepper
• 3 tablespoons butter
• 1 shallot, minced
• 1/2 cup Port
• 6 Calimyra figs, stemmed and quartered
• 2 tablespoons duck glace

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

olive oil, duck breast halves, salt, freshly ground pepper, butter, shallot, figs, duck glace

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