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October 20, 2014 / Chris Blum

Duck and Figs in Port Sauce

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For this I used Trader Joes frozen figs – they are whole frozen figs and they are perfect for this dish. This was inspired by Patricia Wells, I did not have creme de cassis so I used port instead. This recipe can be easily doubled.

Ingredients:
8 figs
1 duck breast
Salt
1/4 c balsamic vinegar
1/2 c port

Stem figs and make an X shape incision into each fig about 1/2 way through the figs.

Make 10 diagonal incisions in the duck skin being careful not to cut through, then repeat to make a criss cross pattern.

Place the figs in a small pan, cover with vinegar and port. Cook over medium heat until it comes to a boil, then reduce to a simmer.

Heat a dry cast iron skillet over high heat. Add the duck skin side down, reduce heat to medium and cook for about 3 minutes until the skin is crispy. Flip over, cover and cook for 10 minutes for medium rare.

Remove from heat and let rest for 10 minutes. Pour juices from pan into fig sauce.

Slice duck thin, serve with figs and drizzle with sauce.

Serves 2.

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