Breast of Duck with Port Wine and Figs

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Recipe by

Food Network

Ingredients

olive oil
2 large duck breast halves, boned (bones reserved)
salt
freshly ground pepper
3 tablespoons butter
1 shallot, minced
1/2 cup port
6 calimyra figs, stemmed and quartered
2 tablespoons duck glace

Servings

4 servings 4

Preparation

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