INGREDIENTS

INSTRUCTIONS

Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with
1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared
1 day ahead. Refrigerate.)
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add
duck bones, chicken backs and onion and cook until brown, turning
occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat
and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and
degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season
duck breasts with salt; add to skillet skin side down and cook 4 minutes.
Turn and cook about 2 minutes longer for medium-rare. Transfer to heated
platter and tent with foil to keep warm.
Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over
medium heat. Add shallot and saute until translucent, about 2 minutes. Add
Port and figs. Increase heat and boil until liquid is reduced to glaze,
scraping up any browned bits, about 4 minutes. Add duck stock and boil
until syrupy, adding any juices accumulated on duck platter, about 6
minutes. Remove from heat and whisk in remaining 2 tablespoons butter 1
tablespoon at a time. Season with salt and pepper.
Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over.
Sprinkle with 3/4 teaspoon thyme.
Serves 2.
Bon Appetit February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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