recipes
Breast of duck on spicy fig and onion compote with honey and orange sauce
Ingredients
- 2 duck breasts
- 1 tbsp honey
- ½ glass orange juice
- 8 dried figs
- 2 spring onions
- 1/4 red chill
- 8 shallots
- 1/4 glass Marsala
- 1 tbsp salted butter
- 10 new potatoes
- 1 slice pancetta
- Whole black pepper corns
- 6 asparagus stems
Method
Remove any extra duck fat and pan fry on a high heat, fat side first. Remove duck from the pan add honey, caramelize and pour in the juice, simmer until thickened. Roast the duck at 180`c for approximately 9 minutes than allow 2 minutes to rest. Boil lightly the potatoes cut in half than toss in chopped pancetta crushed whole peppercorns and roast. Cut the shallots in quarters and sauté in butter with chopped chilly and spring onions until softened add the fig cut in half, toss for 3 minutes than finish with Marsala and simmer. Blanch the asparagus, toss in butter with salt and pepper and serve together.
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