Breast of Duck and Figs: Provence Recipe
Preparation: 20 minutes
Cooking: 30 minutes
2 duck breasts, 200 g each
4 dried figs
1 tbsp balsamic vinegar
2 tsp acacia honey
2 small sprigs of rosemary
a little cinnamon
a bit of sugar
Preheat the oven to 240 degrees C/460 degrees F. Roll the figs
in the honey, place them in an oven dish and sprinkle with the
sugar and cinnamon. Bake in oven until caramelized. (Suzy said
it was about 10 minutes.)
With a knife, score the skin of the duck breasts. Season with salt
and pepper on the flesh side. Heat the heavy metal frying pan
over medium heat. Lay the duck breasts skin side down and cook
for 10 minutes, basting the flesh with the fatty juices.
When the 10 minutes are up, remove the grease from the pan and
turn the duck breasts over, skin side up. Let cook another 3
minutes while piercing the crusty skin with a fork. Remove from
pan and throw away the grease.
Pour the vinegar and remaining honey into the pan and turn off
the heat. Place the duck breasts back into the pan skin down,
cover and let stand 10 minutes.
Crumble two figs.
Place the duck breasts skin side down on a cutting board. Add a
tablespoon of water to the pan. Slice the duck breasts and
arrange the slices on two plates. Add the crumbled figs and the
juice obtained when cutting up the duck to the pan. Spoon this
sauce over the slices of duck breast, surrounded them with the
rest of the figs, crumbled, and serve decorated with the springs of
It was a beautiful and delicious dish! Let me know if you try it. I love to hear what you think!