Roast duck breast with figs, rosemary and garlic fried potatoes
- serves 4
- Easy
Try this sumptuous duck recipe from littlefrench, an intimate neighbourhood restaurant in Bristol serving regional French recipes
Chef Freddy Bird uses black figs from Provence in the restaurant for their sweetness.
Advertisement
Ingredients
- King Edward potatoes 4, peeled and cut into small dice
- duck breasts 4, well seasoned
- vegetable oil for frying
- butter 75g
- garlic 1 large clove, crushed
- rosemary 2 sprigs, finely chopped
- figs 8 ripe, quartered
- thyme 2 sprigs
- icing sugar
- crème de cassis 50ml
- green beans 250g, blanched to serve
Method
-
Step 1
Put the potatoes in a large pan of lightly salted cold water, bring to the boil and simmer for 6 minutes or until just tender to the point of a knife. Drain and cool, then gently shake to rough up the edges.
-
Step 2
Heat the oven to 200C/fan 180C/gas 6. Season and cook the duck breasts, skin- side down, in a non-stick frying pan over a medium heat for 7-8 minutes or until the skin is really golden. Transfer to a roasting tray skin-side down and roast for 6-8 minutes (depending on size) for medium-rare. Cover with foil and rest for 10 minutes, then slice.
-
Step 3
Heat a few tbsp of vegetable oil in a large non-stick frying pan over a medium heat and fry the potatoes for 5 10 minutes or until really crisp. Stir through the 25g butter, garlic and rosemary, and cook for another minute.
-
Step 4
Melt the remaining 50g butter in a non- stick frying pan and fry the fig quarters with the thyme and a light dusting of icing sugar over a high heat. When lightly caramelised, add the cassis and simmer for 1 minute.
-
Step 5
Serve the sliced duck with the crispy potatoes, beans, figs and pan juices.
Nutritional Information
- Kcals 891
- Fat 41.2g
- Saturates 14.1g
- Carbs 81.7g
- Sugars 62.3g
- Fibre 12.2g
- Protein 35.3g
- Salt 0.8g
You may also like
3 h 30 mins
serves 4
