Duck Breast Port Wine Fig Sauce
No reason not to make a celebratory dinner at home with Duck Breast Port Wine Fig Sauce. Definitely a date night in.
I was a little leery making this recipe at home because the only time I had duck I did not enjoy it. Now I can’t wait to make this for dinner guests.
I trimmed the duck fat and skin. Then cross-hatched the skin to help render the fat and give the skin that perfect crisp.
Salt the breasts, wrap in plastic and refrigerate for 6-24 hours. This helps the breasts firm up, retains moisture and gives deep seasoning.
You will start the cooking process for the Duck Breast Port Wine Fig Sauce using the cold start method. Which is placing the breasts skin side down in a cold pan, then turning the heat to medium for 15-20 to crisp the skin and render the fat. Then a flip and cook the other side for just a couple of minutes depending on whether you like it rare-medium or well.
While cooking the breasts start your sauce. You can also cook the sauce the day before if you prefer. Grab a bottle of port wine and some dried figs, which can be found at most grocery stores. I had my hubby pick up the port which he found in the dessert wine section of our local grocery store. It wasn’t an expensive bottle so no excuses to skip this step. There are plenty of recipes using port and I can’t wait to start.
I made mashed potatoes in the Instant Pot click here for the recipe. Also, Swiss Chard Salad that I highly recommend
Duck Breast Port Wine Fig Sauce
Ingredients
Duck
- 2 duck breast
- 1 tsp kosher salt
- 3/4 tsp pepper
Sauce
- 1/2 cup ruby port
- 1/4 cup dried Black Mission figs-halved through the stem
- 1/4 cup red wine vinegar
- 3 tbsp sugar
Instructions
Duck
- Pat the duck dry with paper towels. Place breast skin side down on a cutting board and trim fat and excess skin. Remove visible silver skin.
- Flip breasts back over and cut 1/2" cross hatch into the skin and fat. Being careful not to cut into the meat. Sprinkle on both sides with salt and pepper. Place duck skin side up on a plate and wrap tightly with plastic wrap. Refrigerate for 6-24 hours.
- Place the breasts skin side down in a cold 12" non-stick skillet. Cook over medium heat until fat has rendered, and the skin is crispy. Watch to make sure you don't burn the skin. About 17-20 minutes.
- Flip breast and reduce heat to medium-low. Cook for 1-2 minutes for mid rare 125' to 130', 3-4 minutes for medium 130'-135', 4-5 minutes for medium-well 135' to 140'
- Transfer breasts to wire rack on a cookie sheet. Tent with aluminum foil and rest for 10 minutes. Slice 1/4" thick and serve with sauce.
Sauce
- Combine all the ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced to about 1/2 cup, about 15 minutes. Set aside off heat. The sauce will thicken as it cools.
- If making this ahead store it in an airtight container for up to 3 weeks in the fridge.