The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck – serve simply with a peppery leaf salad
INGREDIENTS Serves 4
4 duck breasts , each weighing about 200g
3 oranges , peeled and sliced
6 ripe figs , stalks trimmed
1 Tablespoon olive oil
For the syrup
2 tablespoons dark muscovado sugar
3 tablespoons clear honey
finely grated zest and juice of 1 orange
1 Tablespoon red wine vinegar
1 fresh red chilli , seeded and finely chopped
1 Tablespoon coriander seeds , crushed
1 cinnamon stick
4 star anise
4 bay leaves , plus extra for garnish
METHOD
Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
Put the duck breasts skin side down in a cold frying pan. Fry slowly for about 15 minutes until the skin is golden. At least 100ml fat will be rendered from the skin. (Once cool, keep the fat in the fridge – it’s great for roasting potatoes.)
Preheat the oven to 200⁰C.
Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary.
Repeat this technique – spooning the syrup over the duck and leaving it to stand – until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tablespoons water. Conversely, if it’s too thin, add another 1 tablespoon sugar.
Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then char grill the figs for 2 minutes on each side.
Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.
original Recipe BBC Good Food
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