Recipe - Seared Duck breast with figs and Balsamic vinegar
Seared succulent Duck breast marinated with mustard for a fuller flavour and caramelised with figs and Maille balsamic vinegar. Served on a bed of butter baked potato slices.
Ingredients
- 2 Duck breasts
- 2 large potatoes
- 4 Red figs
- 1 tablespoon Maille Dijon original mustard for the classic option or Maille Dijon original with white wine for the gourmet option
- 30 ml Maille balsamic Di Modena vinegar
- 2 tablespoons of butter
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