Saturday, June 25, 2011

A First Class Meal

Good afternoon my lovely bloggers! Today s a great day. I have no plans except to finish the movie, Titanic. I love this movie. As a matter of fact, I can quote it very well. I have always been fascinated by the Titanic and it's disasterous incident. In honor of the movie, I have gathered a recipe that could have been served on board the ship during that era. So, with that being said, let's get in the kitchen and make something scrumptious! Oh, just a little shout out to my best friend and sister, Jessica. Today is her birthday, so let's send her some birthday wishes via the comment box below this blog!

Sauteed Duck Breast with Figs and Port

You will need:

  • 2 large duck breast halves, boned (bones reserved)
  • Olive oil
  • 1/2 teaspoon minced fresh thyme or dried, crumbled
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 1.75 pounds chicken backs or wings
  • 1 onion, quartered
  • 1 cup beef stock or canned unsalted broth
  • 1 cup chicken stock or canned low-salt broth
  • Salt
  • 3 tablespoons butter
  • 1 shallot, minced
  • 1/2 cup Port
  • 6 dried Calimyrna figs, stemmed and quartered
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

  1. Remove any excess fat from the duck breasts. 
  2. Brush the breasts with oil, then sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand for 1 hour.
  3. Heat 1 tablespoon of oil in a heavy, medium saucepan over medium-high heat. Add the duck bones, chicken backs and onion, then cook until brown, turning occasionally, for about 12 minutes. 
  4. Add both stocks and bring to a boil. 
  5. Reduce the heat and simmer until reduced to 3/4 cup liquid, about 1 hour. 
  6. Strain and de-grease the duck stock.
  7. Heat 1 tablespoon oil in a heavy, large skillet over medium-high heat. 
  8. Season the duck breasts with salt, then add to skillet skin side down and cook for 4 minutes. 
  9. Turn and cook about 2 minutes longer for medium-rare (or longer for your preferred style). 
  10. Transfer the duck breasts to a heated platter and tent with foil to keep warm. 
  11. Pour off the fat from the skillet. 
  12. Add 1 tablespoon butter to the skillet and melt over medium heat. 
  13. Add the shallot and sauté until translucent, about 2 minutes. 
  14. Add the Port and figs. 
  15. Increase the heat and boil until the liquid is reduced to a glaze, scraping up any browned bits, for about 4 minutes. 
  16. Add the duck stock to the skillet and boil until syrupy, adding any juices accumulated on the duck platter, for about 6 minutes. 
  17. Remove from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time, then season with salt and pepper. 
  18. Thinly slice the duck diagonally and arrange on plates.
  19. Spoon the sauce over and sprinkle with 3/4 teaspoon thyme.
  20. Enjoy!

I know, this recipe is a bit exstensive, but it's worth all the work. Anything that was worth a first class meal in the early 1900's is surely good enough now. Enjoy your meal and I will see you all tomorrow!