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Duck Breasts with Port, Fig, and Shallot Sauce

Duck Breasts with Port, Fig, and Shallot Sauce

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Servings: Serves 4

Prep Time: 35 minutes

Cook Time: 28 minutes

Ingredients: Add ingredients to List

Impressive and fast, this restaurant-style dinner offers thinly sliced duck breasts with a divine sauce. Ruby port works well in this recipe and unlike table wine, it will keep on your shelf for four to five weeks without any degradation of flavor. For a variation, replace the figs with 1/4 cup dried cherries. Recipe may be halved.
4 each Boneless duck breast
1 tablespoon Olive oil
1 1/2 cup Port wine
1/2 cup Canned chicken broth, low sod
8 each Dried figs, quartered
1/4 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Shallot, finely chopped

directions:

Note: As the duck cooks, it will yield a fair amount of fat. Extra fat not used in the recipe may be stored, refrigerated, in an airtight container. Use as a flavorful fat to saute vegetables.
1. Using a sharp knife, carefully score a crisscross pattern into duck skin on each breast.
2. heat olive oil in a large nonstick skillet over high heat. When hot, place duckinto pan, skin side down. Reduce heat to medium. Cook slowly until duck is a rich,golden brown, about 12 to 18 minutes. Turn and cook until seared on second side,about 2 minutes.
3. While duck is cooking, in a small saucepan combine port, broth, figs, salt, andpepper and heat over medium-high heat. Bring to a low simmer, stirring occasionally.
4. Transfer duck, skin side up, to a plate. Drain fat, returning 1 Tbsp. to pan.
5. Add shallot to skillet. Cook and stir until fragrant, about 1 minute.
6. Pour port-fig mixture into skillet, scraping up any browned bits. Increase heat to high and simmer until slightly thickened, about 5 minutes. lower heat to mediumand return duck to skillet, skin side up, along with any juices that have collectedon plate. Cook until just cooked through, about 1 to 2 minutes. Meat will be slightly pink. Remove pan from heat. Place duck on a cutting board and slice each breast diagonally, into slices about a half-inch thick.
7. Divide duck slices among four plates. Spoon sauce and figs over and around duck. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients coupon
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4 each Boneless duck breast  
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1 tablespoon Olive oil  
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1 1/2 cup Port wine  
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1/2 cup Canned chicken broth, low sod  
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8 each Dried figs, quartered  
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1/4 teaspoon Kosher salt  
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1/4 teaspoon Black pepper, freshly ground  
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1 tablespoon Shallot, finely chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 288 kcal (14%)
Calories from Fat 144
Total Fat 16 g (25%)
Saturated Fat 8 g (40%)
Cholesterol 128 mg (43%)
Sodium 258 mg (11%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 3 g (12%)
Protein 38 g (63%)
Vitamins
Vitamin A 121
Vitamin C 14 mg (16%)
Minerals
Calcium 40 mg (3%)
Iron 15 mg (83%)
Duck Breasts with Port, Fig, and Shallot Sauce is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Delicious Just made this recipe for the first time. It was also our very first time cooking duck at home. We were a little nervous about getting it right, but this recipe made it easy. We added extra figs and extra shallots (& cut the fig pieces a little smaller since they were big dried figs), but otherwise followed the recipe down to the letter. It was absolutely delicious! Next time we'll use a little more cooking liquid to accommodate the extra shallot and fig, but still loved the results! Would recommend :)
Date published: 2014-09-01
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