Duck with fig and port sauce

Duck with fig and port sauce (original recipe by Kiriel)

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.

Heat butter and oil in large fry pan over a medium heat. Season duck breasts with salt; add to pan skin side down and cook 4 minutes.

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.

Thinly slice the duck breast. Arrange and then spoon the sauce over before serving. Serves 2.

This photo of my cooking wsa taken by the lovely and talented Rosa.