recipes
Duck and fig Wellington with a fennel and thyme caponata
Serves: 2
2017-01-26
Ingredients
For the duck
- 2 duck breasts
- 8 dried figs
- 1/2 glass red wine
- 6 slices Parma ham
- 1 sheet puff pastry
- 1 egg yolk
- Small bunch rocket
You will also need
- 1 small fennel
- 1/2 red onion
- 1 tsp thyme
- 6 cherry tomatoes
- 4 tbsp tomato puree
- butter (President)
Method
On a well preheated pan seal the duck breast fat side first from both sides than remove all fat and seal again where the fat was removed. Simmer the chopped fig in red wine and blend into a paste, place the fig paste on the duck wrap with Parma ham than is a thin layer of pastry. Brush with egg yolk and bake at 180 degrees Celsius until golden brown. Allow to rest before carving than serve with the rocket leaves and caponata on the side. Dice the onion and fennel, sauté on low heat in butter and thyme until softened, add the cherry tomatoes cut in half toss than add the puree and simmer gently, remove from heat and serve on the side.
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