• 50minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 medium shallot, sliced

  3. 1/3 cup port, (see Note)

  4. 2 tablespoons chopped dried figs

  5. 2 1/2 cups halved fresh strawberries , (about 12 ounces), divided

  6. 1 cup plus 2 tablespoons reduced-sodium chicken broth, divided

  7. 1 tablespoon plus 1 teaspoon balsamic vinegar, divided

  8. 1/2 teaspoon salt, divided

  9. 1/2 teaspoon freshly ground pepper, divided

  10. 1 teaspoon cornstarch

  11. 1 1/2-2 pounds boneless duck breasts , (see Shopping Tip), trimmed, skin removed

  12. 1 tablespoon chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and figs and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.

  2. Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and cornstarch in a small bowl. Return the strained sauce to the pan along with the cornstarch mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.

  3. Meanwhile, preheat grill to medium.

  4. Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.

  5. While the duck is resting, chop the remaining 1 cup strawberries. Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil.


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