Ingredients

8 duck breast halves with skin, but boneless (ask the butcher to give you the bones separately for stock)

8- 12 dried figs, quartered

16 shallots peeled

½ cup port and ½ cup water or 1 cup fruity red wine, like a zinfandel

½ stick margarine

1 cup chicken stock

1 tablespoon sugar

Directions:

1. In a skillet, heat 2 tablespoons margarine mixed with one tablespoon olive oil. Over medium-high heat, add the shallots and cook until slightly browned – about 10-15 minutes.
2. Add the port, or wine, figs, sugar and chicken stock. Simmer for 45 minutes until it begins to thicken—but don’t expect this to be a very thick sauce. Set aside.
3. Take a large dry skillet and heat.
4. Trim the duck breasts and carefully mark the skin and fat with a diamond pattern, being careful not to cut the flesh.
5. Pat the breasts dry, place them skin-side-down in the skillet over medium-high heat. (When you’re through, you’ll want to save the rendered fat in the refrigerator. This is some of the best fat you will ever get. Use it for sautéeing potatoes and onions). Do not try to move the breasts for a few minutes. Once the skin has caramelized, and the fat renders, they won’t stick to the pan.
6. Cook for about eight minutes until the skin is golden. Remove from heat and set aside.
7. When ready to eat, season flesh side of the breast with salt and pepper. Place skin-side up on foil-covered cookie sheet and finish cooking at 400 degrees in the oven until the duck breasts are medium rare–roughly 5-7 minutes.
8. Remove from oven, cover with foil and let rest for 10 minutes.
9. Rewarm the fig sauce and swirl in remaining margarine just before serving. Cut the breast on a diagonal and fan out the slices.
10. Spoon out the sauce, making sure each portion gets some of the fig and some of the shallot.

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