Duck breast with port wine figs

Name: Duck breast with port wine figs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 700 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 5 (approx. 250 g) fresh figs; 125 g Shallots/small onions; 1 TABLESPOON Sugar; 2 TABLESPOONS Butter; 7-8 tablespoons (75 ml) red port wine; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS Currant Jelly; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 700 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
5 (approx. 250 g) fresh figs
125 g Shallots/small onions
1 TABLESPOON Sugar
2 TABLESPOONS Butter
7-8 tablespoons (75 ml) red port wine
1 TEASPOON Vegetable broth
2-3 TABLESPOONS Currant Jelly
7-10 Tbsp Aluminium foil

Directions

1
Wash the fillets and pat them dry. Cut skin diamond-shaped. Season, fry in a hot pan without fat on the skin side for about 5 minutes. Turn, fry the meat side. Fry for about 20 minutes, turning frequently.
2
Wash the figs, dab them dry and cut them into slices. Peel and halve the shallots. Caramelise sugar, stir in butter. Deglaze with 1/8 l water and wine. Add shallots and stock, bring to the boil and simmer for about 5 minutes. Simmer figs for another 3-4 minutes
3
Remove the meat and let it rest in foil for about 5 minutes. Season sauce with jelly, salt and pepper. Arrange everything. Goes well with rösti corners and broccoli
4
Drink: light red wine