Duck with Confit Butter

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
315
protein 
26 g
sodium 
594 mg
carbohydrates 
19 g
fat 
14 g
fiber  
4 g
cholesterol 
116 mg
Servings 
4
Ingredients 

Confit Butter
¼ cup minced shallots
¼ cup merlot or other dry red wine
5 dried figs, minced
¼ cup low sodium chicken stock
2 Tbsp red wine vinegar
¼ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbsp unsalted butter

4 5-oz skinless duck breasts, boned and defatted
½ tsp sea salt
½ tsp freshly ground black pepper

Instructions 
  1. Lightly mist a medium sauté pan with canola oil spray. Sauté shallots over medium heat until caramelized. Add merlot and figs to pan and reduce until dry. Turn heat to low, add stock, vinegar, salt and pepper and cook 8 to 10 minutes, or until figs are very soft and mixture is thickened. Slowly whisk butter into mixture.
  2. Preheat grill or broiler.
  3. Grill or broil duck breasts 3 to 5 minutes on each side, or to desired doneness.
  4. Serve each duck breast topped with 2 tablespoons confit butter.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.