Canard aux Figues (Duck with Port Wine Fig Sauce)
A recipe created by noted Portland chef, Pascal Sauton
Pair with Renegade Ridge Estate Pinot Noir
Serves 4
Ingredients:
2 Moulard duck breasts
6 black mission figs, diced
4 T Moscatel vinegar
4 T sugar
1 cup imported Port wine
2 cups strong duck or veal stock
1 T unsalted butter
Method:
For the sauce, place the vinegar and sugar in a small saucepot and cook on medium heat until the mixture turns light brown. Add the Port wine and figs. Bring to a boil and add the stock. Bring to a boil, then reduce the heat to medium to reduce the thick consistency. Add the butter, whisk until it dissolves in the sauce to keep hot.
For the duck, remove the tenderloin and clean each breast from any silver skin and blood vessels. Score the fat with a very sharp knife in a diamond pattern, being careful not to cut the meat. Cut the breast in half and season the fat side only with salt and pepper. Heat up a sauté pan on high heat and place the breast fat side down in the pan. Turn heat to low and cook until the fat has completely melted, leaving only a crispy surface (about 15 minutes). Then flip the breast upside down, turn off the heat and cook for another 3 to 4 minutes for medium rare.
Place the breasts on a platter, cover with aluminum foil and let rest for 6 to 7 minutes. When ready, slice the duck very thin, shingle each serving on the plate and drizzle with the sauce.
Serve with some squashes sautéed with roasted onions.
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