Duck breast with port and figs - recipe - okoko recipes (2024)

Duck breast with port and figs - recipe - okoko recipes (1)
  • 6 persons
  • 50 min
  • valuation8
  • Main dish
  • Frans
  • Poultry


  • 6 duck breasts, approx. 220 g each, rinsed and patted dry
  • 500 ml port
  • 8 to 10 fresh basil leaves, torn and finely chopped
  • 30 to 45 g butter
  • 8 fresh figs, 400 g total weight, halved lengthwise
  • 125 ml red wine such as Côtes du Rhône
  • 500 ml chicken or beef stock, or a mixture


Using a very sharp knife, score the fat from each duck in a diamond pattern, but do not cut into the meat. Sprinkle both sides with 2 to 3 tablespoons of port. Sprinkle with salt and pepper and then press in the basil on both sides. Let stand at room temperature for 30 minutes. Meanwhile, pour the rest of the port into a saucepan and bring to the boil over medium heat. Reduce heat to medium and cook for 10 to 15 minutes until 4 tablespoons remain. Transfer to a bowl and set aside.

Heat the butter in a large frying pan over medium heat. Add the figs and fry for about 2 minutes on both sides until soft. Transfer to a bowl and keep warm. Place the duck breasts, skin side down, in the pan and fry over medium heat for about 4 minutes until brown. Turn them over and fry the second side for about 2 minutes until brown and the meat feels soft when you press it. Transfer to a bowl and keep warm.

Pour the fat from the pan into a bowl and set aside. Deglaze the pan with the red wine. Bring to the boil over high heat and cook, stirring, for 5 minutes until the wine has reduced to about 2 tablespoons. Meanwhile, scoop as much of the fat from the juices into the bowl as possible. Pour the juices and stock into the pan and reduce to 4 tablespoons for about 5 minutes. Stir in the reduced port and figs.

Cut the duck breast into diagonal slices and arrange on six plates. Spoon the sauce over it and the figs around it and serve immediately. Delicious with green beans.


The recipe 'Duck breast with port and figs' comes from the cookbook...

Eating out in Paris Marlena Spieler

Visitors to Paris are always impressed by the Parisians' dedication to the very best food. Vendors from regions all over France are at more

© Good Cook

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Comments on this recipe

  • jetMade on Boxing Day, it was delicious, everyone enjoyed it, served on a bed of chive puree with beans. Thanks.


  • WhereI made it for Christmas last year, but not as a main course but with adjusted quantities as a starter. Insanely delicious!


  • NadineAlso great to make with dried figs. Just let it cook a little longer.


  • LinI don't think I understand the recipe... you marinate the duck in the port... later they talk about reducing the wine... and then the reduced port has to be added, which was not mentioned earlier. Do I miss something?

    • OnnoRead better, you indeed missed something, namely the reduction of the port in the first paragraph...


  • AbeeYou cannot reduce 500 ml of wine to 4 tablespoons in about 3 to 4 minutes. So it doesn't say what to do with the wine? What fat should be skimmed off the duck that is in a warm oven? Just tell me step by step what to do and don't make me guess or guess. And yes... it's logical what you should do, but tell me that too.

    • FrankYou have to read carefully. 500 ml of wine is not boiled down, nor is 500 ml of port. After sprinkling 6 duck breasts with the indicated amounts of port, you will still be left with approximately 150 ml of port that you need to reduce to 4 tablespoons (60 ml). This is easy to do in the specified time. The following also applies to other matters: read the text. Don't scan, read. And think for a moment...


  • JasmineMade on Boxing Day, delicious! An easy and quick dish. With carrot broccoli mix from the oven, mashed potatoes and stewed pears. Relaxed at Christmas, again next year.


Duck breast with port and figs - recipe - okoko recipes (2024)


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