Duck Breast with Fig Sauce

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Duck Breast with Fig Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
2
Duck breasts (ready to cook)
12
ripe, fresh Figs
10
dried Figs (chopped)
2 tablespoons
1 centiliter

Preparation steps

1.

Preheat the oven to 120°C (approximately 250°F).

With a sharp knife cut into the skin of the duck making a diamond pattern without cutting into the flesh, season with salt and pepper. Cook the duck skin-side down in a skillet over medium heat until it renders its fat and is golden brown, about 8 minutes. Flip the duck over and briefly sear on the flesh side. Remove and brush the skin side with 1 tablespoon honey, season with salt and pepper and transfer to a baking sheet.

Roast on the middle shelf of the oven until pink, about 15 minutes. Let cool and cut crosswise into thin slices. Arrange on plates and garnish each with a fresh, quartered fig.

2.

In a saucepan, bring the port wine, 1 tablespoon honey and the chopped dried figs to a boil and remove from the heat. Let cool, stirring occasionally. Starting at a stem end, make 2 lengthwise cuts into the 8 remaining figs, cutting almost but not through the bottoms. Push them open slightly, fill with the dried fig mixture and serve with the duck.