Roast Duck with Ruby Port and Figs
Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs.
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Serving platter
- Stove
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups ruby port
- 1 cup red wine
- 3 Tbsp. whole black peppercorns
- 2 shallots, thinly sliced
- 1 bunch thyme
- 8 duck breasts
- Kosher salt
- freshly ground black pepper
- 2 Tbsp. unsalted butter
- 1 lb. purple figs
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