Susan's Duck Breast With Fig and Port Sauce
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Ingredients

  • 2 large duck breast halves
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh thyme, minced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt & pepper
  • 1 cup beef stock or 1 cup beef broth
  • 1 cup chicken stock or 1 cup chicken broth
  • 3 tablespoons butter
  • 1 large shallot, minced
  • 1/2 cup port wine
  • 4 tablespoons fig preserves
  • 1 tablespoon flour

Instructions

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