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Рецепт Breast Of Duck With Port Wine And Figs

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0 голосов | 1906 визитов
Порций: 1

Ингредиенты

Cost per recipe $53.96 view details
  • 1 Tbsp. extra virgin olive oil
  • 2 lrg duck breast halves boned, (bones reserved) Salt to taste Freshly-grnd black pepper to taste
  • 3 Tbsp. butter
  • 1 x shallot chopped
  • 1/2 c. Port wine
  • 6 x Calimyra figs stemmed, quartered
  • 2 Tbsp. duck glace
  • 3/4 tsp thyme

Инструкции

  1. Heat 1 Tbsp. oil in heavy large skillet over medium-high heat. Score the skin. Season duck breasts with salt; add in to skillet skin-side down and cook 4 min. Turn and cook about 2 min longer for medium-rare. Transfer to heated platter and tent with foil to keep hot.
  2. Pour off fat from skillet. Add in 1 Tbsp. butter to skillet and heat over medium heat. Add in shallot and saute/fry till transulent, about 2 min. Add in Port and figs. Increase heat and boil till liquid is reduced to glaze, scraping up any browned bits, about 4 min. Add in duck glace. Remove from heat and whisk in remaining 2 Tbsp. butter 1 Tbsp. at a time. Season with salt and pepper.
  3. Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 tsp. thyme.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 586g
Calories 1160  
Calories from Fat 645 56%
Total Fat 72.63g 91%
Saturated Fat 33.33g 133%
Trans Fat 0.0g  
Cholesterol 409mg 136%
Sodium 562mg 23%
Potassium 1242mg 35%
Total Carbs 16.66g 4%
Dietary Fiber 0.3g 1%
Sugars 9.22g 6%
Protein 75.99g 122%
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