Duck breasts are seared until the skin is crispy and the meat is tender and juicy, then topped with a sweet-tart mushroom, fennel and garlic sauce flavoured with red wine vinegar, honey and figs.
1 person made this
4 duck breasts
salt and freshly ground black pepper, to taste
4 shallots, finely chopped
110g mushrooms, sliced
1 stick celery, sliced into matchsticks
1 small fennel bulb, trimmed and grated
2 cloves garlic, chopped
1 tablespoon coriander seeds
120ml red wine vinegar
2 tablespoons honey
500ml chicken stock
1 (425g) tin figs in syrup
1 teaspoon cornflour
Method Prep:15min › Cook:40min › Ready in:55min
Score skin side of duck breasts; season with salt and pepper. Heat a heavy saucepan over medium-high heat; roast duck breasts, skin side down, until brown, about 10 minutes. Turn breasts over and continue cooking until light pink in the centre, an additional 5 to 10 minutes. Cover with foil and keep warm.
In a clean saucepan, melt butter over medium heat. Add butter, shallots, mushrooms, celery, fennel and garlic; cook until tender, 7 to 10 minutes.
Increase heat and add coriander seeds, red wine vinegar, honey, chicken stock and boiling water. Bring to the boil and cook until reduced to a syrup, 10 to 15 minutes. Add figs and warm through in syrup. Stir in cornflour to thicken sauce; cook for 2 minutes.
Slice duck breast and place on plate. Cover with sauce and surround with a few figs.