• 4servings
  • 50minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B6
MineralsNatrium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 1 medium shallot , sliced

  3. 1/3 cup(s) port (see Tips & Techniques)

  4. 2 tablespoon(s) chopped dried figs

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

  6. 1 cup(s) reduced-sodium chicken broth

  7. 2 tablespoon(s) reduced-sodium chicken broth

  8. 1 tablespoon(s) balsamic vinegar

  9. 1 teaspoon(s) balsamic vinegar

  10. 1/2 teaspoon(s) salt , divided

  11. 1/2 teaspoon(s) freshly ground pepper , divided

  12. 1 teaspoon(s) cornstarch

  13. 1 1/2 pound(s) boneless duck breasts (see Tips & Techniques) , trimmed, skin removed

  14. 1 tablespoon(s) 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 Tips & Techniques). 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.

  6. Carb Servings: 1/2 fruit, 3 1/2 lean meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (40% daily value), Iron & Zinc (20% dv).


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