Magret de Canard aux Figues
Cooking in Sens
Cooking in Sens
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  • 2 duck breasts, fat scored
  • 1 packet vanilla sugar
  • 8 figs, quartered
  • 1 cup Amontillado sherry
  • 4 sprigs fresh thyme
  • 30 minutes Sear the duck breasts in a hot skillet, fat side down for 6 minutes, turn and continue cooking for another 6 minutes Remove the breasts from the pan and allow to rest on a cutting board. Pour the fat from the pan.



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