Duck Breast Fillet with Fig and Shallot Port Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 duck breasts, approx. 400 g
- 4 shallot (s)
- 12 fig (s), dried
- 0.25 liter ¼ port wine
- 1 dash balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 ° C. Incise the skin side of the duck breast in a diamond shape. Season the breast with salt and pepper. Heat a cast iron pan.
- Fry the duck breast. Fry the breast side for approx. 5 minutes, turn it over and brown the other side for approx. 3 minutes. Put the roast fat in a second pan. I fry the skin side a little longer so that the fat layer is left out and crispy.
- Place the pan with the breast in the oven and cook slowly. The core temperature of the duck breast is around 62 ° C - 65 ° C when it is supposed to be pink. I like it best at 70 ° C - 75 ° C, even at around 80 ° C - 85 ° C. Duration approx. 40 - 50 minutes.
- Cut the dried figs into cubes, add them to the hot fat and fry them. Halve the shallots and cut into rings, add to the figs and fry them. Deglaze with port wine and season with the balsamic vinegar, salt and pepper and let it boil down.
- Take the duck breast out of the oven after the cooking time. Briefly wrap in aluminum foil and let rest for about 10 minutes. Thinly slice the breast and add the sauce.
- An endive salad goes well with it.
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