Grilled Duck Breast with Baked Figs

Grilled Duck Breast with Baked Figs

Health Rating
Prep Cook Ready in Servings
2 h 1 h 3 h 4
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Ingredients


1/4 tsp Black pepper
1 1/2 cup Chicken broth (stock)
45 ml Cooking wine
4 breast Duck breast
4 medium Fig, raw (ripe, unpeeled )
1 cup Green peas, raw (shelled)
2 tbsp Margarine (divided)
1 tbsp Olive oil
1/2 tsp Salt
12 small shallot(s) Shallots (peeled)
30 ml White wine (or Italian vincotto)

Instructions


1. Score the fat side of each duck breast diagonally in both directions, making diamond shapes, at 2cm intervals.

2. Mix half of the white wine with the oil and rub well into the flesh side of the ducks. Place flesh-side down on a plate and leave uncovered in the fridge for 2 hours, or overnight.

3. One hour before dinner, heat oven to 180C. Cut a cross in each fig, insert a tiny piece of tub margarine and place the figs snugly in a small ovenproof dish. Drizzle with wine and bake for about 30 minutes until soft.

4. Meanwhile, cook the shallots with the remaining margarine and chicken broth in a covered saucepan until tender (about 15 minutes). Uncover the pan and watching carefully, raise the heat and shake the pot until almost all of the stock has reduced and the shallots are lightly glazed. Put to one side.

5. Heat a ridged grilling pan to maximum. Season the duck breasts with pepper and grill breasts skin-side down for about 6 minutes. Pour off the accumulated fat, turn over and grill the flesh side for 3 minutes. Remove from heat and rest skin-side up on a warm plate while cooking the peas.

6. Boil a pot of lightly salted water, drop peas in, and simmer until tender (about 5 minutes). Drain and tip peas in with the shallots and reheat gently.

7. Slice duck breasts thinly and place in centre of plates. Place a roasted fig alongside each duck breast. Tip any duck juices and fig juices into the peas/shallot pot, stir and spoon the peas and juices around the ducks. Drizzle with the extra white wine, sprinkle with sea salt and serve immediately.

Nutrition Facts

Per Portion

Calories 385  
Calories from fat 119  
Calories from saturated fat 24.3  
Total Fat 13.2  g
Saturated Fat 2.7  g
Trans Fat 0.4  g
Polyunsaturated Fat 3.0  g
Monounsaturated Fat 6.2  g
Cholesterol 64  mg
Sodium 747  mg
Potassium 967  mg
Total Carbohydrate 41  g
Dietary Fiber 6.6  g
Sugars 10.5  g
Protein 23.2  g

Dietary servings

Per Portion


Fruit 0.5
Meat 0.9
Meat Alternative 0.4
Vegetables 2.2

Energy sources


Pygal 2% 384.803607987 90.9055477765 43% 453.951805669 158.352223056 31% 334.536518654 223.70378492 24% 328.985865442 111.049832482 43% 31% 24% Alcohol Carbohydrates Fat Protein

Notes:

Duck breast is drizzled in a delicious sweet fig and wine sauce. Can be served as a complete meal.
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada