Duck Breast with Newman’s Port and Figs is an elegant and flavorful dish that showcases the rich culinary traditions of Newfoundland. This exquisite recipe, taken from a treasured collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines the robust taste of duck with the sweetness of figs and the depth of port wine, creating a meal that’s perfect for special occasions or a gourmet dinner at home.
In this recipe, you’ll learn how to prepare duck breast to perfection, ensuring it’s juicy and flavorful. The dish is elevated with a sauce made from Newman’s Port and fresh figs, which adds a delightful contrast to the savory duck. The combination of these ingredients results in a harmonious blend of sweet and savory flavors that is both sophisticated and satisfying.
We provide easy-to-follow instructions and tips for making this dish, so whether you’re an experienced cook or a novice in the kitchen, you can create a meal that impresses. This Duck Breast with Newman’s Port and Figs recipe is a wonderful way to bring a taste of Newfoundland’s gourmet heritage to your table.
Duck Breast with Newman’s Port and Figs Recipe:
2 large duck breast halves, boned (bones reserved)
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper
1 3/4 pounds chicken backs or wings
1 onion, quartered
2 tablespoons olive oil
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
3 tablespoons butter
1 shallot, minced
1/2 cup Newman’s Port
6 dried Calimyrna figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
Instructions:
Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Then add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Season duck breasts with salt; add to skillet skin side down and cook 4 minutes.
Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm. Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and saute until translucent, about 2 minutes. Then add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes.
Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes.
Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper. Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.
Serves 2
