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ruby Port dried figs light brown sugar balsamic vinegar rosemary sprig salt fresh cranberries sugar duck breasts
Viewed: 17 - Published at: 6 years agoIngredients
- 3/4 cup ruby port
- 1/3 cup dried figs, stemmed and chopped (2 ounces)
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 large rosemary sprig
- Salt and freshly ground pepper
- 1 1/2 cups fresh cranberries (6 ounces)
- 1/3 cup granulated sugar
- Six 6-ounce boneless duck breasts
Method
- In a medium saucepan, combine the port with the chopped figs, brown sugar, balsamic vinegar and rosemary sprig and season with salt and pepper.
- Bring to a boil, then reduce the heat to low and simmer until slightly reduced, about 10 minutes.
- Stir the cranberries and granulated sugar into the figs.
- Cook the chutney over moderate heat, stirring occasionally, until the cranberries soften, 6 to 8 minutes.
- Discard the rosemary and transfer the chutney to a bowl.
- Meanwhile, warm a large, heavy skillet over moderate heat until the pan is very hot but not smoking.
- Season the duck breasts with salt and pepper and add them, skin side down, to the skillet.
- Cook until the skin is deeply browned and the fat is rendered, about 12 minutes.
- Discard the fat.
- Turn the duck and cook for 5 to 7 minutes for medium.
- Transfer the duck breasts to a cutting board and let rest for 5 minutes.
- Thinly slice the breasts crosswise and serve with the warm chutney.
- Remove the duck skin before eating.
