Recipe Sections
2
Slice duck breast on the diagonal and serve with sauce.
Serve on a bed of lentils.
Fresh figs and cider combine to make this glaze - great with grilled duck breast
2 duck breasts
100ml Fig and Cider Glaze
100ml dry cider
salt and pepper
Heat oven to 220c
Using a sharp knife score skin 4 or 5 times in a cross pattern, season with salt and pepper.
Place duck breasts skin side down in a heated pan, reduce to med/high, cook for 4 minutes then turn over and cook further 2 minutes.
Then place duck on a oven tray and cook for 8 minutes. Remove duck from oven and keep warm.
Taking care with hot pan, skim off as much duck fat as possible, add cider and bring back to boil.
Reduce by half, add Fig and Cider Glaze and heat through - do not boil.