ROAST DUCK WITH RUBY PORT AND FIGS
Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs.
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.