Rich, fatty duck gets a dou­ble dose of sweet­ness from port wine and jammy figs.

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Serves 6-8 Time: 1 1/2 hours


2 cups ruby port 1 cup red wine 3 tbsp. whole black pep­per­corns 2 shal­lots, thinly sliced 1 bunch thyme 8 duck breasts Kosher salt and freshly ground black pep­per 2 tbsp. un­salted but­ter 1 lb. pur­ple figs, halved


1. In the All-clad LTD 2-QT sauce pan, com­bine the port with the wine, pep­per­corns, shal­lots, and thyme and bring to a boil. Re­duce the heat to main­tain a sim­mer and cook un­til re­duced to 3⁄4 cup, about 25 min­utes. Re­move the port re­duc­tion from the heat, pour through a fine sieve, and dis­card the solids. 2. Sea­son the flesh side of each duck breast with salt and pep­per. Ar­range 4 duck breasts, skin side down, in the All-clad LTD 12" fry pan. Place the fry pan over medium-high heat and cook the duck breasts, with­out flip­ping, un­til some of their fat ren­ders and their skin is crisp, 5 to 6 min­utes. Flip the duck breasts, pour in half the port re­duc­tion and cook, bast­ing with sauce, un­til the duck is browned and cooked to de­sired done­ness, about 3 min­utes for medium rare or un­til an in­stant-read ther­mome­ter in­serted into the thick­est part of the duck reads 130°. Trans­fer the duck to a cutting board and let stand 10 min­utes; re­serve the re­duc­tion. Wipe the fry pan clean, and re­peat with the re­main­ing 4 duck breasts and the port re­duc­tion. 3. Wipe the fry pan clean, add the but­ter, and melt over medium-high heat. Add the figs and cook, turn­ing, un­til golden, about 3 min­utes. Re­move the figs from the heat and cut the duck breasts into thin slices. Trans­fer the figs and duck slices to a serv­ing plat­ter and driz­zle with the re­served re­duc­tion be­fore serv­ing.

Me­tal­lur­gist John Ulam bonded stain­less steel and alu­minum dur­ing the U.S. Steel age in 1967 and later pro­duced All-clad in 1974.

All All-clad steel/ alu­minum an­odized cook­ware prod­ucts have a thick core that helps in us­ing low heat for bet­ter con­duc­tion and quick dis­tri­bu­tion of even heat.

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