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 A Weekday Menu Recipe

 

Duck Breasts with Figs    HT  MC  French  45mins

Serves 4     Hot  Poultry  Fruit  Alcohol Game  Main Course  Gluten Wheat Free  Eggless  France  Europe

Ingredients
4 Duck Breasts
2 tbsp Sherry Vinegar
300ml/10fl.oz. Dry Red Wine
240ml/8fl.oz. Fresh Chicken Stock
Salt and Pepper
50g/2oz Butter
8 fresh Figs

Instructions

1. Preheat the oven to low. Using a sharp small knife, cut a lattice pattern into the fat on the duck breasts, cutting all the way through to the lean flesh beneath then season with salt.

2. Heat a large frying pan until very hot, add the duck breasts, fat side down and cook for about 5 minutes or until well browned.

3. Pour off any excess fat, reduce the heat a little then turn the breasts over and continue to cook for a further 10 minutes. Remove from the pan with tongs and place in the oven to keep warm and finish cooking.

4. Add the vinegar to the pan and scrape up any bits which have stuck to the pan, (deglaze) mixing well then add the wine, season with pepper and boil over a high heat for about 5 minutes, stirring from time to time, or until the liquid has reduced to 1/3rd.

5. Add the stock, bring back to the boil then reduce the heat and simmer for 10 minutes.

6. Meanwhile, cut the figs into quarters lengthways, place on a lightly oiled baking sheet and put into the oven to heat through.

7. Whisk the butter into the sauce and cook gently for 2 minutes.

8. To serve – arrange the duck breasts and figs on a serving platter and glaze with some of the sauce. Serve the remaining sauce in a sauce/gravy boat.
 

 

Serving Suggestions :

Accompaniments

Cabbage with Juniper,  Sauté Potatoes

Dessert

Hazelnut Pancakes

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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