Kelly By: Kelly

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 :)

 

 

 

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

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Taken on September 22, 2006
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