Ingredients

The following ingredients have 2 Servings
  • 1 boneless Muscovy duck breast, trimmed of excess fat
  • Salt and fresh ground pepper
  • 1 cup of port, a medium dry port like Quinta do Infantado’s Ruby is great
  • 1 cup fresh or frozen cranberries
  • 6-8 fresh figs (black mission or turkish), washed, stemmed and cut in quarters
  • 1 tablespoon of minced fresh thyme (or 1 teaspoon of dried thyme)

Instruction

  • Preheat the oven at 400 degrees. Sprinkle the duck with salt and pepper.
  • Heat a large frying pan over high heat until hot.
  • Place the breast, skin side down and cook without turning until its very brown, about 6 minutes.
  • Transfer the breast to a baking sheet (lined with tin foil), skin side up and place in the oven. Roast the duck for 8 to 9 minutes for medium-rare (internal temperature of the duck should register 130 degrees).
  • Remove from the oven and cover with foil, let stand for 10 minutes before slicing.
  • For the Fig Sauce: Combine the port, cranberries, figs and thyme in a saucepan. Bring to a boil over medium-high heat for 3 to 4 minutes, stirring often.
  • Reduce heat to low, and simmer until the mixture thickens, the cranberries have popped and the figs have a jammy consistency. This will take about 10 minutes.
  • Slice the duck on the bias and serve with the fig and port sauce!