Another fantastic meal in France. Thanks Anne!
3 duck magrets, about 1 pound each (see note)
2 shallots, minced
1 teaspoon piment d'espelette
1/4 teaspoon 4 epices (this is a mixture of pepper, cinnamon, clove, nutmeg)
12 to 15 fresh black figs
2 tablespoons olive oil
1 sprig fresh rosemary
1 cup dry red wine
1/2 cup chicken stock
salt and freshly ground pepper to taste
Score the skin of the duck breasts and season with salt, the 4 espices and piment d'espelette. Coat with 1 tablespoon of olive oil and 1 minced shallot. Refrigerate for 30 minutes or until ready to cook.
Heat a large saute pan over high heat. Place the breasts, skin side down, in the pan, lower the heat and cook for 10 minutes to 15 minutes, until most of the fat is rendered and the skin is crisp. Carefully remove most of the fat. Turn the breasts and cook another 5 minutes. The breast are best cooked medium rare. Remove from the heat and set aside loosely covered with aluminum foil.
Meanwhile, season the figs with salt and pepper. Heat the olive oil in a skillet and sear the figs for 3 to 5 minutes, gently tossing them around. Remove from the pan and set aside.
Add the remaining shallot to the pan and cook over medium heat until soft and translucent. Stir in the rosemary and half of the wine. Slowly reduce the wine to a glaze. Stir in the stock and remaining wine. Ass the figs and simmer until wine is reduced by half and the figs are soft. Season with salt and pepper to taste. Remove from heat.
Slide the duck magrets. reheat the sauce and serve.
Note: Magret, the breast of moulard ducks, is available in most upscale supermarkets, or can be purchased online. Each breast weighs about 1 pound and yields two servings. If not available, substitute with regular duck breast, select one per person.
We served the duck with fried potatoes and a nice green salad.