The following post is part of a series of recipes celebrating figs which are currently in season.
I’m in love with Saveur Duck (also sold under Gameford Lodge). I found these duck breasts in the frozen section of my local specialty food store. Pop them in your freezer if you like the idea of having duck breast on hand. They are very easy to work with, just thaw overnight in the fridge and you’re ready to go.
Out of the four dishes at our four course fig feast, this dish was The Koala’s favourite.
This recipe serves 2 as a main course or 4 as a starter.
Spiced duck with honey roasted figs
- 1 whole duck breast (2 halves)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon 5-spice powder
- 4 figs, halved, stems removed
- Preheat oven to 200°C (390°F).
- Pat the duck breast dry with a clean tea towel. If using a whole breast, cut into two halves. Using a sharp knife, score the duck skin diagonally both ways about 2 cm between cuts. Be careful not to cut the meat underneath. Your duck should have a neat argyle pattern all over the skin. Repeat with other half.
- Mix the salt, sugar and 5-spice in a small bowl. Rub the seasoning all over the duck.
- Lay the duck skin side down onto a cool cast iron skillet (one with a metal handle). No oil. Turn the heat to medium high set a timer for 5 minutes after you hear it start to sizzle. As the duck fat renders out of the skin (thanks to your argyle scoring), carefully tilt the pan and spoon out the fat. Reserve the fat*. After 5 minutes, flip over and cook the other side for 2 minutes. Remove the duck from the pan and drain all the duck fat out to your reserve container.
- Rub honey on the cut side of each fig half. Return the duck to the pan, skin side up, add figs cut side up, bake the oven for 8 minutes at 200°C (390°F). Remove from oven and rest duck for 10 minutes before slicing.
- Arrange sliced duck and figs on two plates and serve with duck fat potatoes, couscous or a simple green salad.
* Duck fat is great for roast potatoes or duck fat croutons.