SOUTHWEST DUCK BREAST AND FRESH FIGS
ADD THE SWEETNESS OF THE FIGS, AND THIS DISH REACHES PERFECTION!
• 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.
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.