Duck Breast With Figs And Port

This is a recipe I have been making for almost 30 years.

It has been a while though and I had forgot just 

how good it is.

DUCK BREAST WITH FIGS AND PORT

Adapted from a Bon Appetit Recipes

2 large duck breast halves, boned

(bones reserved)

1 minced garlic clove

Olive oil

1/2 teaspoon minced fresh thyme or dried, crumbled

Freshly ground pepper

2 tablespoons olive oil

1-3/4 pounds chicken backs or wings

1 onion, quartered

1 cup beef stock or canned unsalted broth

1 cup chicken stock or canned low-salt broth

Salt

3 tablespoons butter

1 shallot, minced

1/2 cup Port

6 dried Calimyrna figs, stemmed and quartered (or dry fig of your

choice)

3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

.

Remove excess fat from duck breasts. and cut crisscross pattern

into fat but do not cut into meat.

 Brush breasts with oil; rub with minced garlic and  sprinkle with

1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be

prepared 1 day ahead. Refrigerate.)

Heat olive oil in a medium saucepan over medium-high heat. Add

duck bones, chicken backs and onion and cook until brown, turning

occasionally, about 12 minutes. Add both stocks. Bring to boil.

Reduce heat and simmer until reduced to 3/4 cup liquid, about 1

hour. Strain and degrease duck stock. (Can be prepared 1 day

ahead. Cover and refrigerate.)

Heat oven to 450°.

Season duck breasts with salt;

Heat a grill pan.  When hot, add breast skin side down  and cook 4

minutes. Turn and place grill pan into hot oven for about  3 to 5

minutes.  Duck should be medium rare.

Pour off fat from skillet. Add 1 tablespoon butter to skillet and

melt over medium heat. Add shallot and sauté until translucent,

about 2 minutes. Add Port and figs. Increase heat and boil until

liquid is reduced to glaze, scraping up any browned bits, about 4

minutes. Add duck stock and boil until syrupy, adding any juices

accumulated on duck platter, about 6 minutes. Remove from heat and

whisk in remaining 2 tablespoons butter 1 tablespoon at a time.

Season with salt and pepper.

Thinly slice duck on diagonal. Arrange on plates. Spoon sauce

over. Sprinkle with 3/4 teaspoon thyme.