Duck Breast with Figs

This wonderfully elegant dish combines the rich, crispy-skinned duck breast with the natural sweetness of pan-fried figs, enhanced by a luxurious duck jus. The balance of savoury and sweet flavours makes for a refined and indulgent meal. Finished with a sprig of fresh parsley, this dish is as visually stunning as it is delicious.

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Ingredients

2 large duck breasts
4 large figs halved
1 tbsp unsalted butter
1 tsp honey
100 ml chicken stock or duck stock
50 ml red wine
1 sprig fresh parsley
salt to taste
black pepper to taste

Instructions

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2 large duck breasts, salt, black pepper
Place the duck breasts skin-side down in a cold, dry pan. Cook over medium heat for 6–8 minutes until the skin is golden and crisp. Flip the duck and cook for another 3–4 minutes for medium-rare, or longer to preference. Remove from the pan and let it rest.
In the same pan, drain excess fat, add butter and place the figs cut-side down. Drizzle with honey and cook for 2–3 minutes until caramelised. Remove and set aside.
4 large figs, 1 tbsp unsalted butter, 1 tsp honey
Deglaze the pan with red wine, scraping up any browned bits. Add the stock and simmer until reduced to a glossy sauce. Season to taste.
50 ml red wine, 100 ml chicken stock
Slice the duck breast and arrange it on a plate. Add the figs, drizzle with the jus, and garnish with parsley. Serve immediately.
1 sprig fresh parsley

Nutrition