Code DECOUVERTE donne - 5 % Code EFG7 donne 7 % dès 100 €

Duck breast with figs and Port wine deglaze

Ingredients:

Serves 4

2 Gers duck breasts ESPRIT FOIE GRAS
10 fresh figs + 3 for presentation
50g butter
½ glass of Port
1 pinch cinnamon
Salt and pepper

Preparation:

Wash and halve the figs, then melt the butter in a saucepan with the figs, add a pinch of cinnamon and simmer for 30 minutes.
Deglaze with Porto, then add 15 cl water. Cover and simmer until the sauce thickens.
Make diamond-shaped cuts in the fatty part of the duck breast, then melt a knob of butter in a frying pan.
Over high heat, sear the duck breasts for 3 to 4 minutes on each side, then cut into thin slices.
Arrange your slices on a plate and coat with the sauce. Keep 2 figs for presentation.

Directed by Afternon Tea

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