Southwest duck breast and fresh figs

Southwest duck breast and fresh figs

Add the sweetness of the figs, and this dish reaches perfection!

For: 4 people

Preparation time: 35 minutes

Ingredients:

• 2 Southwest duck breasts

• 8 fresh figs

• Fleur de sel and freshly ground pepper

• Raspberry Vinegar

Preparation of the breast:

1. Remove the breasts from the refrigerator 10 minutes before cooking.

2. Score the fat of the breasts with the tip of a knife, taking care not to touch the flesh. Cut excess fat around the filet.

3. Place the duck breasts, on the fat side, in a cold skillet.

4. Brown the duck breast at low heat for 30 minutes. Remove cooking fat regularly and store in a bowl.

5. When the first side of the breast is well browned, remove from the heat and season. Turn on the flesh side and cook over high heat for 2-3 minutes.

6. Remove the duck breasts from the heat.

Preparation of the figs:

1. Cut the figs in half lengthwise.

2. In the same pan, add two tablespoons of duck fat and sear the figs, just a few seconds, on the skin side.

3. Discard the cooking grease and deglaze the remaining juices with the raspberry vinegar.

Dressing:

1. Slice the breast finely.

2. Arrange the plates with the figs and coat with the deglazed juice.

Serve with a glass of wine from the Saint-Emilion appellations.