Duck with Confit Butterdate: October 25, 2012
Nutrition Information (per serving)
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
- 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.
- Preheat grill or broiler.
- Grill or broil duck breasts 3 to 5 minutes on each side, or to desired doneness.
- Serve each duck breast topped with 2 tablespoons confit butter.