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:

1. 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.
2. Deglaze with Porto, then add 15 cl water. Cover and simmer until the sauce thickens.
3. Make diamond-shaped cuts in the fatty part of the duck breast, then melt a knob of butter in a frying pan.
4. Over high heat, sear the duck breasts for 3 to 4 minutes on each side, then cut into thin slices.
5. Arrange your slices on a plate and coat with the sauce. Keep 2 figs for presentation.

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