Duck Breast with Fig Recipe
Agnar Sverrisson prepares a triumphant duck dish, adding confit fig, five-spice and fennel to the plate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Dish
- Baking sheet
- Saucepan
- Blender
- Fine-mesh sieve
- Spice blender
- Roasting pan
- Roasting rack
- Pan
- Cold frying pan
- Low grill
- Stove
- Pot
- Iced water bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Tongs
- Spatula
- Plate
- Serving platter
- Blanching pot
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring cup
- Aluminum foil
- Kitchen towel
Ingredients
- 4 duck legs
- 1l duck fat
- 20g of rock salt
- 1g of Chinese five-spice powder
- 500g of dried figs
- 200ml of water
- 200ml of red wine
- 200ml of port
- 100g of fennel seeds
- 650g of duck bones
- 75ml of red wine
- 1000ml of brown chicken stock
- 1g of xanthan gum
- 2g of salt
- 28ml of red wine vinegar
- 1 garlic clove
- 2g of thyme leaves
- 1g of fennel seeds, toasted
- 1 fennel bulb
- 2 tbsp of olive oil
- 20ml of Pernod
- 20ml of Noilly Prat
- 1 star anise
- salt
- 4 black figs
- 200ml of red wine, reduced by half
- 20ml of olive oil
- 250g of fennel, finely chopped
- 50ml of water
- 1 pinch of salt
- 50ml of milk
- 4 duck breasts
- black pepper
- 500g of Swiss chard, stems removed
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