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Duck breast a’ la’ fig

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DELICIOUS

Description

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.

 

Ingredients

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

Directions

1
Preheat your oven to 180 Celsius (fan forced), for conventional 200 degrees.
2
Grease a roasting tray with rack, or line a large, deep baking tray.
3
Line a smaller baking tray with grease proof paper.
4
prepare the potatoes:
5
Peel the potatoes.
6
Slice down the middle and then cut twice, creating 2cm chunks.
7
In a pot, half fill with water and add the chicken stock.
8
Bring to a simmer. Place a steamer basket or sieve on top, making sure the water isn't touching the base of the basket.
9
Place potato chunks into the basket and steam for 5-10 minutes, ensuring the potatoes are not cooked through.
10
Toss steamed potatoes in extra virgin olive oil.
11
Place par cooked potatoes on a roasting tray.
12
Peel garlic cloves.
13
Arrange rosemary sprigs and garlic cloves over the potatoes.
14
prepare the duck:
15
Score the skins on the duck with a sharp knife.
16
***Avoid cutting through the skin as this can dry the meat out during cooking.
17
Season the skin well with salt and pepper, rubbing into the scored sections of the duck.
18
Heat a fry pan on medium heat.
19
Place the duck skin side down in the hot pan to render the fat from under the skin.
20
Do not turn the duck, leave it skin side down in the dry pan.
21
Each time liquid develops in the pan, pour the hot liquid into a heatproof container/jug (we’re going to use it later) until there is no more liquid coming from the duck skin, approximately 5-8 minutes in a hot pan will do the trick – and crisp the skin.
22
Once the duck has been rendered and the fat reserved, remove from the heat and set aside to cool completely.
23
Keep the pan for later use.
24
Pour the reserved duck fat over the potatoes.
25
Set a timer if necessary and place the potatoes in the oven for a total of 40 minutes.
26
while the potatoes are cooking, prepare the figs:
27
Cut each fig in half.
28
Place the figs on the second baking tray.
29
Arrange the thyme sprigs and sage leaves over and around the figs.
30
Season with salt and pepper.
31
Add the wine and balsamic to the tray, pouring directly over the halved figs.
32
Leave figs to marinate.
33
Once the potatoes have been in the oven for 15 minutes, remove from the oven and toss to coat the duck fat evenly.
34
Place the duck in the roasting tray and rearrange the potatoes around the duck.
35
Place the potatoes and duck back in the oven for 15 minutes.
36
Cover with foil and place the fig tray in the oven.
37
prepare the asparagus:
38
Peel and quarter the onion.
39
Cut the woody ends off the asparagus.
40
After 15 minutes, remove the duck from the oven and place on a carving/chopping board.
41
Cover the duck with foil and leave to rest for 10 minutes.
42
While the duck is resting, in the same pan the duck was rendered in, on a medium heat toss the onion wedges until translucent without allowing them to brown - approximately 5 minutes.
43
Add the asparagus to the pan with the slivered almond for maximum 5 minutes.
44
After 40 minutes, remove the potatoes from the oven and cover with foil.
45
Slice the duck breasts for serving.
46
Remove the figs from the oven.
47
Arrange sliced duck on plate, add asparagus, onion and almond to liking. Plate potato chunks to the side of the duck.
48
Spoon over figs.
49
Drizzle over extra sauce from figs for a deep red garnish around the plate.
50
If using, add micro herb as garnish.
51
Serve immediately.