Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.

Hilary Meyer
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and figs and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.

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  • Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and cornstarch in a small bowl. Return the strained sauce to the pan along with the cornstarch mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.

  • Meanwhile, preheat grill to medium.

  • Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150 degrees F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.

  • While the duck is resting, chop the remaining 1 cup strawberries. Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil.

Tips

Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.

Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Look for it in your wine or liquor store.

Shopping tip: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. For this recipe, we recommend using smaller (about 1/2-pound) breasts--we prefer their milder flavor. Look for them near other poultry in the fresh or frozen specialty-meat section of large supermarkets or online at mapleleaffarms.com or dartagnan.com.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

300 calories; protein 26.3g 53% DV; carbohydrates 7.3g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 5.2g; fat 15.6g 24% DV; saturated fat 4.7g 24% DV; cholesterol 94.6mg 32% DV; vitamin a iu 124.2IU 3% DV; vitamin c 24.8mg 41% DV; folate 23.1mcg 6% DV; calcium 22.7mg 2% DV; iron 3.2mg 18% DV; magnesium 28.5mg 10% DV; potassium 423.2mg 12% DV; sodium 518mg 21% DV; thiamin 0.3mg 29% DV.

Reviews (1)

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Rating: 5 stars
10/30/2011
I cannot tell you how amazingly delicious this recipe is. MMMMM Read More