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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 lrg duck breast halves boned, (bones reserved) Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. butter
- 1 x shallot chopped
- 1/2 c. Port wine
- 6 x Calimyra figs stemmed, quartered
- 2 Tbsp. duck glace
- 3/4 tsp thyme
Direcciones
- Heat 1 Tbsp. oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add in to skillet skin-side down and cook 4 min. Turn and cook about 2 min longer for medium-rare. Transfer to heated platter and tent with foil to keep hot.
- Pour off fat from skillet. Add in 1 Tbsp. butter to skillet and heat over medium heat. Add in shallot and saute/fry till transulent, about 2 min. Add in Port and figs. Increase heat and boil till liquid is reduced to glaze, scraping up any browned bits, about 4 min. Add in duck glace. Remove from heat and whisk in remaining 2 Tbsp. butter 1 Tbsp. at a time. Season with salt and pepper.
- Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 tsp. thyme.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 586g | |
| Calories 1160 | |
| Calories from Fat 645 | 56% |
| Total Fat 72.63g | 91% |
| Saturated Fat 33.33g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 562mg | 23% |
| Potassium 1242mg | 35% |
| Total Carbs 16.66g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.22g | 6% |
| Protein 75.99g | 122% |
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