Fig and Spice Duck Magret

Instructions

1. 1

   Preheat the oven to 75 °C (150 °F).

2. 2

   With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts, fat side down, for about 10 minutes over low heat. Turn over and brown the other side.

3. 3

   Season with salt and pepper.

4. 4

   Place the meat in a baking dish and keep warm in the oven.

5. 5

   In the same skillet, keeping only 30 ml (2 tablespoons) of fat, sauté the shallots. Add the figs, honey and spices. Caramelize for 1 minute. Deglaze with the vinegar.

6. 6

   Add the wine and reduce by half. Add the demi-glace and broth. Adjust the seasoning.

7. 7

   Slice the duck and drizzle with sauce. Serve with a seasonal vegetables such as celeriac purée and steamed spinach.