RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1264
| View Recipe |
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| Recipe Name: |
Breast of Duck with Port Wine and Figs |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, olive
0.5 Cup port, ruby
6 Medium figs, fresh stemmed and quartered
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Directions:
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until transulent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck glace. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme. |
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| Nutrition per Serving: |
| Calories: |
517 |
Total Carbs: |
30.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
88.0 |
Fat: |
31.8 |
Protein: |
21.10 |
| Fiber: |
4.33 |
Sodium: |
1375.25 |
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