Duck breast with figs and port (Portugal)

Port wine is a key ingredient in Portuguese cuisine, particularly prized in sauces and desserts. This recipe draws inspiration from classic pairings of port with sweet fruits like figs, often used in Portuguese cooking to add a rich sweetness to savory dishes. Duck breast, while less common than pork or chicken in Portugal, pairs perfectly with these intense, sweet flavors.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Description

Ingredients

2 duck breasts
6 fresh figs (or dried if out of season)
150 ml of Port wine (preferably a sweet red Port)
1 tablespoon of honey
1 tablespoon of balsamic vinegar
1 finely chopped onion
1 tbsp of butter (or olive oil for a lactose-free version)
Salt and pepper
A little fresh rosemary (optional)
Orange zest (for garnish, optional)

Preparation

1
Preparing the duck breasts:
2
Score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
3
Season both sides of the duck breasts generously with salt and pepper.
4
Cooking the duck breasts:
5
Heat a pan over medium heat, without adding any fat.
6
Place the duck breasts skin-side down in the pan and let the fat render for about 6 to 8 minutes, until the skin is golden brown and crispy.
7
Turn the duck breasts over and cook the other side for 3 to 4 minutes for a pink finish (or longer depending on your preference).
8
Remove the duck breasts from the pan, cover them with aluminum foil and let them rest.
9
Prepare the fig and port sauce:
10
In the same pan, remove some of the cooking fat if necessary and add the butter.
11
Add the chopped onion and sauté over low heat until translucent and lightly golden.
12
Add the halved figs (if using dried figs, soak them in warm water for 10 minutes beforehand).
13
Pour the port wine, honey, and balsamic vinegar into the pan. Simmer over low heat for 5 to 7 minutes, until the sauce thickens slightly and the figs become tender and coated in sauce.
14
Taste the sauce and adjust the seasoning with salt and pepper. You can also add a few rosemary leaves for an extra herbaceous aroma.
15
Dressage:
16
Thinly slice the duck breasts and arrange them on a serving plate.
17
Coat the slices of duck breast with the port and fig sauce.
18
Garnish with a little fresh rosemary and possibly some orange zest for a fresh and fragrant contrast.
19
Suggested accompaniments:
20
This dish pairs perfectly with sautéed potatoes with garlic and parsley or a potato gratin. It can also be served with roasted vegetables or Portuguese-style rice.