This recipe is inspired by a dish from Restaurant23 in Northern Ireland. I first saw a photo of this dish in Zest!Although the recipe is not from the book. I have used a mix and match of recipes from internet and other cookery books. For example to cook the duck breast I followed Gordon Ramsay’s method in cooking duck breast to perfection!(Yumm!) which was very similar to the Telegraph Duck and fig recipe.
INGREDIENTS: ( serves 2)
- 1 duck breast ( about 200g)
- Salt and Pepper for seasoning
For the balsamic figs
- 2 fresh figs
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp butter
For the crispy fennel
- 2 tbsp vegetable oil
- 1 bulb of fennel, thinly cut into discs
- salt and freshly ground black pepper
For the potato fondant
- 1 baking potato ( King Edward’s)
- 25g butter
- 100 mL chicken stock
- fresh thyme sprig
- For the Figs:It’s nice to serve the figs lukewarm, so you will need to back-time them to ensure they’re the right temperature. They cook in about 20 minutes. Snip off the stems, halve each fig lengthways, then put them into a gratin dish in which they can sit snugly in one layer (if there is too much space the moisture evaporates and they burn). Drizzle the honey and balsamic over the top and season. Roast in an oven preheated to 200°C/400°F/gas mark 6 for 20 minutes, spooning the juices over them a couple of times during cooking. The figs should be dark and tender – they should not have collapsed. Leave the oven on.
- For the duck breast:Take the breasts out of the fridge and let them come to room temperature. Scrape the spice mixture off the skin side of each breast. Heat an oven-proof frying-pan over a high heat. Put the breasts in, skin-side down, and cook until the fat starts to run out and the skin is golden – about three to four minutes. Turn the breasts over and cook them on the other side until coloured. Put them in the oven and cook for seven to 10 minutes.Remove the breasts after seven minutes and cut into the underside of one to see how well it’s done – you want breasts that are rare, but not actually raw, in the centre (if you don’t like them very rare, cook them to your liking, but grey duck breasts really aren’t a treat). Put them back in the oven if they’re not quite ready. When they’re done cover and set aside to rest for about eight to 10 minutes so the juices can ‘set’.
- For the Potato fondant
For the sauce: I had no recipe for the sauce so to the pan that I cooked the duck ,I added the leftover of honey & balsamic mixture from the figs, plus a splash of chicken stock. Let it boil for a minute till it just started to thicken.
Thanks for looking and come back soon! xx