Looking for a dish to blow your guests away? You can stop looking.
Anyone who has ever said “I can’t stand gluten-free food” will become an instant convert
And the perfect accompaniment? Included with this recipe you’ll find two more recipes that will not only complement the duck, but have everyone asking for more.
Duck breast a’ la’ fig is published with special thanks to Wendy Heywood – who won the Facebook competition NAME THE RECIPE.
for the figs: |
8 ripe figs |
6 fresh thyme sprigs |
6 fresh sage leaves |
1/4 cup red wine - pinot noir |
1/4 cup balsamic vinegar |
for the duck: |
4 fresh duck breasts, skin on |
salt and pepper to taste |
1 tbsp. extra virgin olive oil |
for the potatoes: |
6 fresh rosemary sprigs |
3 fresh garlic cloves |
1 cup chicken stock - or - 1 stock cube and 1 cup water |
6 medium sized potatoes |
2 tbsp. extra virgin olive oil |
for the asparagus: |
2 shallot |
2 bunches fresh asparagus |
1/2 cup slivered almonds |
1 tsp. nuttelex |
OPTIONAL: 1/2 cup micro herb to serve |
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