A tasty and easy-to-prepare sweet and savory recipe for a successful duck breast. To ensure that the meat is well cooked, do not hesitate to square the side of the skin of your duck, as advised by Laurent Gras, chef of Pèr ‘Gras in Grenoble.
Duck breast with honey, spices and figs
Ingredients :
- 2 duck breasts
- 6 ripe figs
- Honey
- 4 spices
- ½ glass of port
- Balsamic wine vinegar
- 100g semi-salted butter
- Salt and pepper
Preparation :
- Remove the excess fat around the duck breasts with scissors, so as to give them the appearance of a large almond.
- Place the duck breasts skin-side down in a dish, season them lightly with 4 spices and wrap them in cling film. Refrigerate for half an hour.
- Cut the figs into 12 halves, melt the butter over low heat in a large skillet. Put each fig on the open side in the melted butter which should not blacken.
- Pour in the honey. Cook covered for 15 mins.
- After 15 minutes, turn up the heat to reduce the cooking juices, deglaze with Porto, reserve the figs on a plate, keep their juices aside.
- In a non-stick pan over medium heat, sear the duck breasts on their skin so that the fat melts, turn them over and cook for 5 minutes, then turn them over for another 5 minutes over low heat.
- At the end of cooking, deglaze with balsamic wine vinegar and honey, remove the duck breasts, salt and pepper. Add the fig juice, salt, pepper. Reduce slightly.
Presentation tip:
In beautiful white plates, arrange the duck breast in a fan, the figs, decorate with the sauce without exaggeration. Finish with a sprig of chervil. Taste!