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Sauteed Duck Breast with Figs and Port

3 3 3 3 3 5
Recipe by
Epicurious Epicurious

Ingredients

  • 2 boned duck breast halves (bones reserved)
  • olive oil
  • 12 tsp fresh thyme (minced, dried crumbled)
  • freshly ground pepper
  • 2 tbsps olive oil
  • 1 34 lbs chicken (backs or wings)
  • 1 onion (quartered)
  • 1 cup beef stock (canned unsalted broth)
  • 1 cup chicken stock (canned low salt broth)
  • salt
  • 3 tbsps butter
  • 1 shallot (minced)
  • 12 cup port
  • 6 calimyrna figs (dried, stemmed and quartered)
  • 34 tsp fresh thyme (minced, 14 teaspoon dried crumbled)
Servings
2 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 820 Calories from Fat 430
% Daily Value *
Total Fat 48g 74%
Saturated Fat 16g 80%
Trans Fat
Cholesterol 180mg 60%
Sodium 2640mg 110%
Potassium 1200mg 34%
Total Carbohydrate 31g 10%
Dietary Fiber 2g 8%
Sugars 6g
Protein 49g
Vitamin A 25%
Vitamin C 15%
Calcium 10%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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