Duck Breast with Fig Recipe - Great British Chefs

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