Duck Breast with Figged Port Demi Glace
Breast of Duck on polenta with figged port demi-glace.
Last night I was feeling creative and wanted to do something with my figs that was decadent, so I took some duck breast and cooked it with a dash of hazelnut oil to heighten the duck fat with whole white and green pepper corns.
After the duck breast was done I drowned the pan of duck essence (brown bits) and ducky fat goodness with a lovely port and stirred it (and stirred it and stirred it to keep it from seperating) and reduced it down added the figs, then let it thicken up nice and glaze-like.
I served it with hazelnut oil fried polenta and fresh mesclun. My mouth is watering just describing this, it was really fantastic and I'll be making it again. I just had to share :)
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© Kelly Cline All Rights Reserved.
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Comments and faves
Yolise (69 months ago | reply)
by god, I just now finished a lovely bit of steak with balsamic and rocket but that looks so gorgeous, I'm hungry again!
Rossana Henriques and Yolise added this photo to their favorites.
-chrishawn (69 months ago | reply)
Wow - you're amazing.
dewaun.simmons (69 months ago | reply)
you're such a temptress with this food. Everyone knows the way to a man's heart is through his stomach! :-) LOL! Looks absolutely scrumptious!
ZekaG (67 months ago | reply)
Looks delicious...
nathaliesctt and The Gifted Photographer added this photo to their favorites.
The Gifted Photographer (63 months ago | reply)
Hi, I'm an admin for a group called Duck, the dish divine ...ambrosial, delectable, and we'd love to have your photo added to the group.
Pixel Boy128, Irina Guseva, and guadalupesanz added this photo to their favorites.
© ↑↓→ suηata ←↓↑ ΨΨΨ (50 months ago | reply)
Hi, I'm an admin for a group called DELICIOUS TREATS, and we'd love to have this added to the group!
Vivian An added this photo to their favorites. (11 months ago)