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Duck Breasts with Port, Fig, and Shallot Sauce

Duck Breasts with Port, Fig, and Shallot Sauce

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 28 minutes

Ingredients: Add ingredients to List

Duck Breasts with Port, Fig, and Shallot Sauce
4 each Boneless duck breast
1 tablespoon Olive oil
11/2 cup Port wine
1/2 cup Canned chicken broth, low sod
8 each Dried figs, quartered
1/4 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Shallot, finely chopped

directions:

Impressive and fast, this restaurant-styledinner offers thinly sliced duck breasts witha divine sauce. Ruby port works well in thisrecipe and unlike table wine, it will keepon your shelf for four to five weeks withoutany degradation of flavor. For a variation,replace the figs with 1.4 cup dried cherries.Recipe may be halved.
Note: As the duck cooks, it will yield a fairamount of fat. Extra fat not used in the recipemay be stored, refrigerated, in an airtight container.Use as a flavorful fat to saute vegetables.
1. Using a sharp knife, carefully score a crisscrosspattern into duck skin on each breast.
2. heat olive oil in a large nonstick skilletover high heat. When hot, place duckinto pan, skin side down. Reduce heat tomedium. Cook slowly until duck is a rich,golden brown, about 12 to 18 minutes.Turn and cook until seared on second side,about 2 minutes.
3. While duck is cooking, in a small saucepancombine port, broth, figs, salt, andpepper and heat over medium-high heat.Bring to a low simmer, stirring occasionally.
4. Transfer duck, skin side up, to a plate. Drain fat, returning 1 Tbsp. to pan.
5. Add shallot to skillet. Cook and stir until fragrant, about 1 minute.
6. Pour port-fig mixture into skillet, scrapingup any browned bits. Increase heat tohigh and simmer until slightly thickened,about 5 minutes. lower heat to mediumand return duck to skillet, skin side up,along with any juices that have collectedon plate. Cook until just cooked through,about 1 to 2 minutes. Meat will be slightlypink. Remove pan from heat. Place duckon a cutting board and slice each breast diagonally,into slices about a half-inch thick.
7. Divide duck slices among four plates. Spoon sauce and figs over and around duck. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients  
4 each Boneless duck breast  
1 tablespoon Olive oil  
11/2 cup Port wine  
1/2 cup Canned chicken broth, low sod  
8 each Dried figs, quartered  
1/4 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
1 tablespoon Shallot, finely chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 288 kcal (14%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 8 g (40%)
Cholesterol 128 mg (42%)
Sodium 258 mg (10%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 3 g (12%)
Protein 38 g (63%)
Vitamins
Vitamin A 121 IU (2%)
Vitamin C 14 mg (23%)
Minerals
Calcium 40 mg (0%)
Iron 15 mg (25%)
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