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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.

Directed by Afternon Tea

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