Recipe Sections
4
Serving warm figs with cold roasted duck brings out the mild flavour of the duck. The natural sweetness of the figs and slight acidity of the cheese make this a perfect accompaniment to smoked duck.
1 Luv-a-Duck Roasted Duck Breast
4 figs
70g goats cheese
1 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp dijon mustard
1 tsp parsley, chopped
Mixed salad leaves
1 tbsp roasted hazelnuts, roughly chopped
Salt & freshly ground pepper to taste
Slice the duck breast into 5mm lengths and set aside.
Cut the figs in half lengthways.
Arrange the goats cheese on top of the figs and place on a baking tray.
Make a salad dressing with the oil, vinegar, mustard and parsley and season with salt & pepper.
Place the figs under a grill or into a hot oven to allow the cheese to melt & the figs to warm.
Toss the salad leaves with half the dressing and place onto a serving plate. Put the figs on the salad and drizzle the rest of the salad dressing over the figs. Put the slices of duck on top of the figs. Sprinkle with the roasted hazelnuts and serve.