Seared Duck Breast with Fig and Port Sauce
Ingredients
- For the Duck
- 1 boneless Muscovy duck breast, trimmed of excess fat
- Salt and fresh ground pepper
- For the Fig and Port Sauce
- 1 cup of port, a medium dry port like Quinta do Infantado’s Ruby is great
- 1 cup fresh or frozen cranberries
- 6-8 fresh figs (black mission or turkish), washed, stemmed and cut in quarters
- 1 tablespoon of minced fresh thyme (or 1 teaspoon of dried thyme)
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