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Fig almond glazed duck
  1. 1 tablespoon extra virgin olive oil
  2. 2 duck breast filets (7.5 ounces each),
  3. thawed if frozen
  4. Salt and freshly ground black pepper
  5. 1/4 cup Marsala
  6. 1/2 cup The Gracious Gourmet Fig Almond Spread
  1. Heat oil in medium skillet over medium-low heat. Score duck skin in 1-inch wide grid patterns using small paring knife. Add duck skin side down to skillet, season with salt and pepper. Cook, covered, about 8 minutes, turn, cover, and cook 8 minutes. Turn duck. Check internal temperature with thermometer, cook to 145°–150°F.
  2. Transfer duck to cutting board; tent with foil. Pour off drippings from pan, add Marsala to pan and return pan to heat. Cook over high heat to deglaze pan. Reduce heat to low; stir in Fig Almond Spread, bring to a simmer.
  3. Slice duck; drizzle with Fig Almond Sauce; serve immediately.
  1. Makes 4 servings.
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