Pan-Seared Duck Breast with Fig Port Reduction by Ed Cudlipp

Ingredients

• 2 duck breasts
• 2 shallots, diced
• 6 fresh figs, quartered
• 250 ml port wine
• 400 ml chicken stock
• 2 tbsp runny honey
• 2 tbsp balsamic vinegar
• 3 sprigs fresh thyme
• 50 g unsalted butter
• 1 tsp fine salt (for seasoning)

Instructions

1. Score the fat on the duck breasts in a crosshatch pattern without cutting the meat, then bring to room temperature.
2. Season the fat side with salt and place fat-side down in a cold pan; turn heat to medium and render until the fat is mostly liquid and skin is crispy.
3. Season the meat side, sear on high heat for 1-2 minutes, then transfer to a 180°C (350°F) oven for 8-10 minutes.
4. Remove duck from oven and let rest in a warm place for 20 minutes.
5. Remove excess fat from the pan, leaving a thin layer, and sauté the shallots and figs over medium heat for 10 minutes until soft.
6. Deglaze with port, then stir in honey, balsamic vinegar, thyme, and chicken stock; simmer for 10 minutes until figs are broken down.
7. Pass the sauce through a fine sieve, pressing on the figs to extract flavor, then return to the pan and reduce by half over medium heat.
8. Whisk in the butter to finish the sauce, check seasoning, then serve sliced duck drizzled with the glossy reduction.