This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal.
4 servings
Ingredients
4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person)
Sea salt and freshly ground white peppercorn, to taste
For the port demi-glace:
6 fresh figs, halved (or dried if out of season)
1 teaspoon of whole white peppercorns
½ teaspoon finely minced chervil (or parsley)
1 cup ruby port
