Chef Freddy Bird uses black figs from Provence in the restaurant for their sweetness.
Ingredients
4 King Edward potatoes, peeled and cut into small dice
4 duck breasts, well seasoned
for frying vegetable oil
75g butter
1 large clove garlic, crushed
2 sprigs rosemary, finely chopped
8 ripe figs, quartered
2 sprigs thyme
icing sugar
50ml crème de cassis
250g green beans, 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.
*This recipe is gluten-free according to industry standards