Prep 20 mins
Cook 30 mins
This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.
- 2 large duck breast halves
- 14.79 ml olive oil
- 2.46 ml fresh thyme, minced
- 2.46 ml garlic powder
- 1.23 ml paprika
- salt & pepper
- 236.59 ml beef stock or 236.59 ml beef broth
- 236.59 ml chicken stock or 236.59 ml chicken broth
- 44.37 ml butter
- 1 large shallot, minced
- 118.29 ml port wine
- 59.16 ml fig preserves
- 14.79 ml flour
- Preheat oven to 400°F.
- In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
- While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
- In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
- Turn duck over and let cook 2 minutes.
- Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
- Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
- Add shallot and cook until tender.
- Add port wine and bring to a boil. Reduce by half.
- Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
- Add fig preserves. Stir until completely melted and combined into sauce.
- In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
- Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
- Cut duck breast, into 1/2 inch slices, angled, against the grain.
- On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
- Serve immediately. Bon Appetit.
Great recipe. It was a hit. I think this recipe could be simplified, but I wonder if it would still have the complexity of flavors this version has. I served it with brown and wild rice and asparagus, which were perfect side dishes.
Gorgeous, what wonderful flavours. I cook duck breast at least once a week, so I have tried many of other peoples recipes as well as my own, this is wonderful. Sounds like a lot of work but it really isn't, and the recipe is so easy to follow. I served mine with wild rice as suggested, gorgeous. Really great recipe and will definitely be a keeper. Thanks for posting Expat in Holland.
It is easy & the duck is perfectly cooked. Kudos! T, San Diego