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.
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.