Duck Magret with Fig and Port Wine Reduction - Gluten Free
Our Duck Magret with Fig and Port Wine Reduction is a celebration of bold flavors, perfect for a fancy dinner or special occasion. The tender, seared duck breast pairs wonderfully with the sweet and savory fig and port wine reduction, creating a dish that is both elegant and deeply comforting.
Ingrédients
- 2 duck duck breasts (magret)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dried figs, quartered
- 1 cup port wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon butter
- 1/4 teaspoon fresh thyme, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Place the duck breasts skin-side down in a cold, oven-proof skillet. Cook over medium heat to render the fat and crisp the skin, about 6-8 minutes. Flip the breasts and sear the other side for 2 minutes.
- Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare, or until desired doneness is reached. Remove the duck from the skillet and let it rest.
- In the same skillet, add the port wine, balsamic vinegar, and honey. Bring to a boil and cook until it reduces by half, about 5-7 minutes.
- Add the quartered figs and continue to simmer until the sauce is thick and syrupy, about 3-4 minutes more.
- Stir in the butter and fresh thyme. Adjust seasoning with salt and pepper to taste.
- Slice the duck breasts thinly and drizzle with the fig and port wine reduction before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 480kcal | Carbohydrates: 25g | Protéines: 28g | Fat: 24g | Sucre: 22g
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