Duck Breast with Date and Fig Sauce

This recipe is from the Duck & Dates episode of A is for Apple, hosted by Leah Wildman.

Serves: 4

Ingredients

• 2 Duck breast with fat cap
• 2 teaspoons (10ml) fresh rosemary
• 2 teaspoons (10ml) fresh thyme
• Pinch of salt

Sauce

• 1 tablespoons (15ml) olive oil
• 2 medium shallots
• Pinch of ground cinnamon
• 1 cup (250ml) red wine like Shiraz
• ½ cup (125ml) port
• 8 fresh black mission figs
• 8 dates chopped
• Salt and pepper

Directions

1. Score the duck breast fat using a sharp knife and making cross hatch slashes through the fat only.  Make sure the duck is very cold for clean slices.
2. Roughly chop the rosemary and thyme and sprinkle all over the flesh of the duck.  Season to taste with a little salt and pepper.
3. Place duck in a cold oven proof skillet. Place over medium low heat and render the fat for about 8 minutes draining the excess fat into a heat proof container to ensure the meat is not cooking in a pool of released fat. Cook until the fat side is golden brown and crispy.
4. Flip the duck and cook for 1 minute then place in a preheated 400F (204°C) oven for about 4 minutes for medium rare. Remove from oven and allow to rest 10 minutes loosely covered in foil.
5. For the sauce; place oil in a medium sauté pan over medium high heat.
6. Chop the shallots fine and add to the pan with a pinch of cinnamon and cook while stirring until translucent.
7. Deglaze the pan with red wine and cook until reduced by half.  Add the port and cook until slightly thickened about 4 minutes.
8. Chop the dates into pea sized pieces and quarter the figs.  Add to the port sauce and cook 1 minute or until just warmed through. Remove from heat and season with salt and pepper.
9. Slice the rested duck into thin slices and place on to four plates.
10. Sprinkle the flesh meat of the duck with a pinch of course salt.
11. Coat the duck with sauce and chunky dates and figs.