Lacquered duck with grilled...Lacquered duck with grilled figs

Name: Lacquered duck with grilled figs
Prep time: 22 min
Cook time: 55 min
Total time: 77 min
Yield: 4 Persons
Cuisine: International
Ingredients: 4 duck breasts, each weighing about 200g/(8oz); 3 oranges, peeled and sliced across into rounds; 6 ripe figs, stalks trimmed; 1 tbsp olive oil; 2 tbsp dark muscovado sugar; 3 tbsp clear honey; finely grated zest and juice of 1 orange; 1 tbsp red wine vinegar; 1 fresh red chilli, seeded and finely chopped; 1 tbsp coriander seeds, crushed; 1 cinnamon stick; 4 star anise

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

22 Minutes

🍳

Cook Time

55 Minutes

⭐

Difficulty

Medium Level

Lacquered duck with grilled figs requires around 55 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 295 calories, 13g of protein, and 7g of fat per serving. This recipe serves 4 and costs $3.56 per serving. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have duck breasts, clear honey, figs, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Not a lot of people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Duck with Figs and Port, Double Duck Breasts With Baked Figs, and Nigel Slater's Duck with Figs and Barolo are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•4 duck breasts, each weighing about 200g/(8oz)

•3 oranges, peeled and sliced across into rounds

•6 ripe figs, stalks trimmed

•1 tbsp olive oil

•2 tbsp dark muscovado sugar

•3 tbsp clear honey

•finely grated zest and juice of 1 orange

•1 tbsp red wine vinegar

•1 fresh red chilli, seeded and finely chopped

•1 tbsp coriander seeds, crushed

•1 cinnamon stick

•4 star anise

Cooking Instructions

01
Put all the syrup ingredients in a small, heavy-based saucepan.
02
Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky.
03
Remove from the heat.
04
Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/312fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge its great for roasting potatoes.)
05
Preheat the oven to fan 180C/ conventional 200C/gas
06
Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique spooning the syrup over the duck and leaving it to stand until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if its too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
07
Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning.
08
Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023