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 breasts (à approx. 350 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 250 g fresh figs; 125 g Shallots or small onions; 1 TABLESPOON Sugar; 30 g Butter; 75 ml red port wine; 125 ml Vegetable broth (instant); 500 g Broccoli; 50 g Currant Jelly; 7-10 Tbsp dried thyme; 7-10 Tbsp Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 350 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
250 g fresh figs
125 g Shallots or small onions
1 TABLESPOON Sugar
30 g Butter
75 ml red port wine
125 ml Vegetable broth (instant)
500 g Broccoli
50 g Currant Jelly
7-10 Tbsp dried thyme
7-10 Tbsp Thyme

Directions

1
Wash duck breasts, dab dry and season with salt and pepper
2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Carefully wash the figs, dab dry and cut into slices. Peel shallots. Caramelise sugar in a pan, add butter and toss the figs briefly in it, remove. Add the shallots and fry them for about 3 minutes.
3
Deglaze with port wine and stock. Bring everything to the boil and simmer for about 5 minutes. Clean the broccoli, cut into florets and wash. Put broccoli in boiling salted water and cook for about 8 minutes. Stir the jelly into the port wine sauce and season with salt, pepper and thyme. Add figs to the sauce. Remove the duck breasts, let them rest for a while and cut them into slices. Pour broccoli on a sieve and drain. Arrange the duck breasts with the fig sauce and broccoli on plates.
4
Stir the jelly into the port wine sauce and season with salt, pepper and thyme. Add figs to the sauce. Remove the duck breasts, let them rest for a while and cut them into slices. Pour broccoli on a sieve and drain. Arrange the duck breasts with the fig sauce and broccoli on plates. Serve garnished with thyme