Duck Breast with Figged Port Demi Glace

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    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 :)

    This image is Copyright Protected and may not be used for any reason without express written permission.
    © Kelly Cline All Rights Reserved.
    www.kclinephotography.com

    1. Yolise 92 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!

    2. -chrishawn 92 months ago | reply

      Wow - you're amazing.

    3. dewaun.simmons 92 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!

    4. ZekaG 90 months ago | reply

      Looks delicious...

    5. The Gifted Photographer 86 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.

    6. © ↑↓→ suηata ←↓↑ ΨΨΨ 73 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!

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