1 large duck breast
Olive oil
1/4 tsp thyme
Freshly ground pepper
1/2 tblspn good olive oil
1 cup home made stock
1 tblspn butter
1/2 cup Port
6 dried figs quartered
1 tablespoon fig syrup
Rub the duck breast with thyme and pepper.
Turn and cook about 3 minutes longer - this will be medium-rare. Move the meat on to a plate and cover with foil to keep warm.
Pour off the excess fat from the pan, leaving just a little behind. Add the stock, Port, figs and fig syrup. Increase heat and boil until liquid is reduced to a thick luscious sauce, scraping up any brown bits off the pan as you go.
This photo of my cooking wsa taken by the lovely and talented Rosa.
2 comments:
What a rich indulgent dish.
I loved it! Very delicious!
Cheers,
Rosa
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