MAGRETS DE CANARD AUX FIGUES ET AU PORTO – DUCK BREASTS WITH PORT AND FIGS

March 25, 2009
duck breast with port and figs, reduction, duck

I have to dedicate this blog to my friend Sae who now resides in New York City. He had some friends and I over his place the day before 4th of July and he made this meal. He found this recipe for Duck Breasts with Port and Figs from Williams-Sonoma’s Paris cookbook. I bought it shortly thereafter. 🙂 It goes with figs but South Floridians aren’t as lucky to find any here at this time since it is considered seasonal produce. Boo hoo hoo! 🙁 Either way, I paired this tasty dish with a side of olive oil fried asparagus topped with fleur de sel and fresh cracked black pepper.

Whenever I make duck and tell people about Bell and Evans their first question is what does it taste like? It does have a particular flavor some might find strong if you haven’t veered outside of the usual poultry…chicken. Where can you find duck? Whole Foods carries unseasoned and unmarinated duck in teh frozen food section by Bell and Evans. They are a company based out of Fredericksburg, Pennsylvania and they farm raise all of their animals without any animal cruetly. I’ve tried other duck out there before and have been really disatisfied…this is high quality without a doubt.

This recipe is very simple with an amazing flavor. I will warn you though this isn’t one of those walk away from the stove meals….you really need to keep stirring when it says to because it helps the reduction sauce to come out thick.

Magrets de Canard aux Figues et au Porto – Duck Breasts with Port and Figs

INGREDIENTS
2 boneless duck breasts, rinsed and patted dry
1 cups of Port Wine
Fleur de sel
Fresh cracked black pepper
8 fresh basil leaves, finely chopped
2 tbsp of unsalted butter
8 fresh figs, Black Mission or Brown Turkey, halved lengthwise
1 cup of low sodium chicken stock

PREPARE

1. Allow the duck to thaw out completely at least 2 hours before cooking.
2. Open package with duck and drain blood and other juices.
3. Rinse each duck breast and pat dry with a paper towel and place in a medium mixing bowl.
4. Score the skin of each duck breast in a crosshatch pattern, taking care not to cut into the flesh.
5. Drizzle both sides with 3 tbs of Port .
6. Finely chop the basil leaves.
7. Season the duck with salt and pepper, then press the basil into both sides and let stand at room temperature for 30 minutes.
8. Meanwhile, pour the remaining Port into the large skillet and bring to a boil over medium-high heat.
9. Reduce the heat to medium-low and cook until reduced to 1/4 cup, 10-15 minutes.
10. Transfer to a small bowl and set aside.
11. Melt the butter in a medium stainless steel skillet over medium high heat.
12. Add the figs and cook on both sides until softened, about 2 minutes.
13. Transfer to a plate and keep warm.
14. Place the duck breasts, skin side down, in the pan and cook over medium high heat until browned, about 4 minutes.
15. Turn and cook on the second side until browned and somewhat soft when pressed, about 2 minutes longer.
16. Transfer to a plate and keep warm.
17. Pour the juices from the duck pan into a small bowl and set aside.
18. Pour the red wine into the medium skillet and bring to a boil over high heat while stirring continuously until reduced to 2 tablespoons, about 5 minutes.
19. Meanwhile, spoon off any fat from the duck juices in the bowl and add to the wine, along with the 1 cup of low sodium chicken stock and cook until reduced to 1/4 cup, about 5 minutes.
20. Stir in the reduced Port and figs .
21. Cut the duck breasts diagonally into thin slices and arrange on individual plates.
22. Spoon the sauce and figs around and over the duck and serve at once.

duck breasts with port and figs, duck, poultry, figs

 

Magrets de Canard aux Figues et au Porto - Duck Breasts with Port and Figs
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Prep Time
2 hr 30 min
Cook Time
30 min
Total Time
3 hr
Prep Time
2 hr 30 min
Cook Time
30 min
Total Time
3 hr
Ingredients
  1. * 2 boneless duck breasts, rinsed and patted dry
  2. * 1 cups of Port Wine
  3. * Fleur de sel
  4. * Fresh cracked black pepper
  5. * 8 fresh basil leaves, finely chopped
  6. * 2 tbsp of unsalted butter
  7. * 8 fresh figs, Black Mission or Brown Turkey, halved lengthwise
  8. * 1 cup of low sodium chicken stock
  9. * 1/2 cup of Cotes-du-Rhone red wine
Instructions
  1. Allow the duck to thaw out completely at least 2 hours before cooking.
  2. Open package with duck and drain blood and other juices.
  3. Rinse each duck breast and pat dry with a paper towel and place in a medium mixing bowl.
  4. Score the skin of each duck breast in a crosshatch pattern, taking care not to cut into the flesh.
  5. Drizzle both sides with 3 tbs of Port .
  6. Finely chop the basil leaves.
  7. Season the duck with salt and pepper, then press the basil into both sides and let stand at room temperature for 30 minutes.
  8. Meanwhile, pour the remaining Port into the large skillet and bring to a boil over medium-high heat.
  9. Reduce the heat to medium-low and cook until reduced to 1/4 cup, 10-15 minutes.
  10. Transfer to a small bowl and set aside.
  11. Melt the butter in a medium stainless steel skillet over medium high heat.
  12. Add the figs and cook on both sides until softened, about 2 minutes.
  13. Transfer to a plate and keep warm.
  14. Place the duck breasts, skin side down, in the pan and cook over medium high heat until browned, about 4 minutes.
  15. Turn and cook on the second side until browned and somewhat soft when pressed, about 2 minutes longer.
  16. Transfer to a plate and keep warm.
  17. Pour the juices from the duck pan into a small bowl and set aside.
  18. Pour the red wine into the medium skillet and bring to a boil over high heat while stirring continuously until reduced to 2 tablespoons, about 5 minutes.
  19. Meanwhile, spoon off any fat from the duck juices in the bowl and add to the wine, along with the 1 cup of low sodium chicken stock and cook until reduced to 1/4 cup, about 5 minutes.
  20. Stir in the reduced Port and figs .
  21. Cut the duck breasts diagonally into thin slices and arrange on individual plates.
  22. Spoon the sauce and figs around and over the duck and serve at once.
Adapted from http://www.williams-sonoma.com
Adapted from http://www.williams-sonoma.com
Florida Girl Cooks http://floridagirlcooks.com/
  duck breasts with port and figs, reduction, duck, poultry

 

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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