Recipe: DUCK BREAST AND FIGS WITH RASPBERRY SAUCE

METHOD

Preparation and Cooking of Duck Breast

• Preheat your oven to 180°C.
• Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
• Rub the duck breasts with Chinese Five-Spice, salt, and pepper.
• Heat a skillet over medium-high heat, then add the duck breasts, skin side down.
• Cook for about 5-6 minutes until the skin is crispy and browned. Flip the breasts and cook for a further 2-3 minutes.
• Transfer the duck breasts to a baking dish and roast in the preheated oven for 12-15 minutes for medium-rare, or longer if desired.
• Keep the duck fat for later to sauté the diced onions (see step 2 below).
• Remove from the oven and let the duck breasts rest for a few minutes before slicing.

Preparation and Cooking of Salad Ingredients

• While the duck is roasting, heat a separate pan over medium heat.
• Add the duck fat and sauté the diced onions until translucent.
• Add the quartered figs to the pan and cook for about 2-3 minutes until they caramelise and become slightly tender.
• Season the figs with dried thyme, salt, and pepper.

Preparation of Raspberry Vinaigrette

• In a blender or food processor, combine fresh raspberries, red wine vinegar, olive oil, honey, salt, and pepper.
• Blend until smooth. If the vinaigrette is too thick, you can add a little water to achieve your desired consistency.

Assembling the Salad

• Arrange the mixed salad greens on individual plates, bowls, or a large serving platter.
• Slice the rested duck breasts into thin strips. Scatter the caramelised figs and sautéed onions over the greens.
• Place the sliced duck breast on top.
• Drizzle the raspberry vinaigrette generously over the salad.

Serving

• Serve the Duck Breast and Fig Salad with Raspberry Vinaigrette immediately, garnishing with additional fresh raspberries if desired.