You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.
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This recipe works very well and is surprisingly easy. This was the first time I had made duck and the detailed instructions, background, etc were a big help.I think it will go much easier next time as I have made it once - and I will make it again.The duck is tender and favorable and the pan sauce adds a nice flavor that can also be used to add flavor accompanying vegetables. I made oven roasted fingerling potatoes and grilled asparagus and the entire meal was very tasty. I might make more sauce next time with that in mind.Highly recommended
I've made this recipe twice and it is easy and very flavorful. The first time, I used local, small duck breasts and the cooking time was the same as what the recipe called for. The second time, I used the larger, French magret breasts and the cooking time was much longer to get to medium. I would suggest doubling the sauce. I also added figs the second time around- they made the sauce a bit sweeter, but the seeds became prolific so I strained the sauce and added the warmed figs at the end. I made the sauce ahead of time and mixed it with the pan juices after cooking the duck and draining off the fat. I paired it with the Alsatian Onion Tart and it was a lovely main course for a small dinner party.
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