Preparing Duck is always a pleasure, whether with Green Pepper Corn, with Sichuan, with Mirin and Soy Sauce or as Canard A l’Orange: the result is always tasty and your guests will be happy.
Today we combine duck with figs. Not the most obvious combination because the figs are relatively dry and perhaps not as sweet as the combination requires. We clearly need a bridge between the meat and the fruit. The first idea was to use port, perhaps with some veal or chicken stock. Great idea because of the sweetness and light acidity of the port, but perhaps a bit too much for the figs. Aceto Balsamico comes with acidity and sweetness, so we decided to use it as the base of the sauce, in combination with some stock. While preparing it we noticed that it needed more sweetness, so what to do? Sugar, honey? But couldn’t we add something that would bring sweetness, fruitiness and even tartness? Of course! Good old Cointreau, great idea!

Aceto Balsamico

We probably need to say a few words about Aceto Balsamico. You may think it’s overrated and overpriced, this sweet, sugary, dark and mild vinegar. But if you taste original Aceto Balsamico, the one made from grape must and aged for many (25!) years in wooden barrels, then you will be surprised by the intense, concentrated flavour and the dark colour. Always look for I.G.P. (Indicazione Geografica Protetta) or D.O.P. (Denominazione di Origine Protetta). If this is not mentioned on the bottle, don’t buy it.

Wine Pairing

A red, medium bodied wine will be a great accompaniment of your Breast of Duck with Figs. In general you’re looking for a red wine with aromas of berries, floral notes and delicate wood. The tannins should be soft or well-integrated. We enjoyed a glass of Pinot Noir from La Cour Des Dames. 

What You Need

• Breast of Duck (preferably organic)
• Lots of Thyme
• 3 Figs
• Stock (Chicken or Veal)
• Aceto Balsamico
• Cointreau
• Butter
• Black Pepper
• Fresh Green Peas

What You Do

Check the breast of duck for remainders of feathers. Remove the vein on the meat side of the breast (and the odd membrane you don’t like). Put on a dish, cover and transfer to the fridge. Leave in the fridge for a few hours, making sure it’s nice, firm and cold.
Fry the duck in a hot, non-stick skillet for 10-12 minutes on the skin side, straight from the refrigerator. Reduce the heat after a few minutes. You don’t need oil or butter, the duck fat will do the trick. Now fry for 2-3 minute on the meat side and remove. Cover with aluminium foil is such a way that the crispy skin is not covered. The foil should only cover meat. This way the skin remains crispy.
Wash the figs and cut in half. Remove some of the fat and fry the figs until lightly caramelised. When ready, remove from the pan, transfer to a plate and keep warm in the oven. Add stock, thyme, Aceto Balsamico and Cointreau. Probably two spoons of Aceto Balsamico and three spoons of Cointreau. Taste and adjust. You may want to add some butter to push the flavours and create a lovely velvety mouthfeel. Add duck’s liquid. Reduce the heat, add black pepper, taste, adjust, add the figs, coat them with the sauce and plate up. We served the duck with fresh green peas because they have this lovely light sweet flavour that combines very well with the other ingredients.