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Before starting this Duck Magret with Figs recipe, make sure you have organised all the necessary ingredients.
Remove some of the fat on the duck breast if you find it too thick. Trim the fat off the edges.
Using a sharp knife, make criss-crossed cuts in the layer of fat for better cooking results.
Cook the breasts in a frying pan, side with the fat first.
Peel the shallots and white braise them.
The white braising process should take approximately 20 minutes. Take the shallots away from the heat and make sure they remain whole (they should not crush).
During cooking, the breasts should render a lot of fat.
When the fat starts accumulating too much, discard some.
Halfway through, flip the breasts to cook the other side.
Season with salt. Cooking the breasts should not take longer than 5 or 6 minutes (3 minutes on each side).
Transfer the breasts to another recipient and keep warm.
Skim the fat left in the frying pan.
Deglaze with raspberry vinegar.
Moisten with red wine and reduce.
For the figs: Cut the figs into quarters, making sure not to cut all the way through the base. This way, the figs will hold their shape during cooking.
Déposer les figues sur une non-stick baking sheet. Season with salt and pepper. Pour a dash of olive oil on top.
Preheat the oven at 180°C (gas 4)...
... and bake for about 15 minutes.
At this stage, the duck sauce should be reduced.
Moisten with chicken stock.
Then reduce again.
When the sauce has a syrupy consistency, add the butter to make it creamier and combine...
... tipping the pan in a back-and-forth motion, creating a sort of wave, in order to better incorporate the butter.
Pass the sauce through a fine sieve.
Drain the lingonberries and add between 40 and 60 grams to the sieved sauce.
Slice the duck breasts.
In a plate, place a few slices of duck breast, one white-braised shallot and a whole roasted fig. Serve the sauce separately, in a sauce boat.