SEARED DUCK BREAST with CASSIS WINE REDUCTION and FIG
This is just a fancy way of saying I cooked a duck breast
and made a really tasty sauce by simmering blackberry liqueur,
and fresh figs…
SEARED DUCK BREAST
CASSIS WINE REDUCTION
1 duck breast
10-12 freash basil leaves
2 tbsp cassis
sea salt & pepper
4-6 fresh figs, cut in half
2 tbsp butter
1/4 cup dry red wine
1/4 cup cassis
1/4 cup chicken stock
Make diagonal cuts in skin side of duck.
Tuck basil leaves throughout cuts
Season each side well with salt and pepper
and drizzle with 2 tbsp cassis.
In heavy saucepan heat butter.
Gently cook figs on both sides until just slightly softened.
Remove from pan and set aside.
Over medium high heat in same pan sear duck, skin side first until crispy (about 4 minutes)
Turn and cook for another 4 minutes.
Remove and tent with foil.
Add cassis, wine and stock and
turn heat up to reduce liquid to 1/2 cup, scraping bits from pan.
Add figs and turn to coat.
Slice duck diagonally,
plate with figs and spoon sauce liberally over all.
Serve with fluffy rice and veggies.
(sauce is wonderful spooned over rice too)