Duck breast with figs and port
This seared duck breast with figs can be cooked with port or red wine. It is a very simple dish yet the result is fantastically satisfying. Ideal for dinner parties or special occasions – and you don’t have to strain yourself to please your guests!
Ingredients
Method
- Score the skin of the duck breast with a sharp knife but make sure that the meat is not damaged underneath. Rub with salt and half the thyme.
- Fry in a hot pan, skin side down, for about 3-4 minutes until the skin is golden and crispy. Turn over and fry for another 3-4 minutes to your liking.
- Meanwhile, chop the onion and quarter the figs.
- Discard most of the duck fat, and in the remaining fat sauté the onions .
- When the onion is soft add the remaining thyme and the figs. Fry for about half a minute, then pour in the port/wine and vinegar. Reduce the sauce further to a thick syrup. Taste it. If it is not sweet enough, add some honey .
- Put the duck back for a few seconds just to warm through.
- Slice the duck breast into 2cm thick pieces. Serve with the fig sauce and mashed potatoes.