Recipe Categories
Poultry 
Duck

Ducks with Figs and Port Wine

ingredients 4 ea Duck Breast
1 tbsp Olive oil
1 tbsp Butter
2 ea Shallots, sliced
8 ea Figs, halved or quartered
½ cup Port wine
¼ cup Duck stock
Fresh mint

1. Trim most of the fat away from the duck breast, leaving a thin layer 
2. In a hot sauté pan, sear the duck breast, fat side down for two to three minutes. 
Turn the breasts, and finish them in the oven, 350 degrees for five to seven minutes. 
3. While the duck is finishing, sauté the shallots in the olive oil and butter. When nicely
 caramelized, deglaze with port wine, then the duck stock. Reduce by half. 
Slice the duck breasts on the bias and arrange on the plates. Finish the sauce with the 
figs and fresh mint. Ladle equal portions over the duck and serve.

Be bold, and mighty forces will come to your aid.

- Basil King