duck and figs with watercress salad
How to make duck and figs with watercress salad recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
4 duck breast fillets
4 figs, halved
½ teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 teaspoon clear honey
finely grated rind and juice of ½ orange
100 g (3½ oz) watercress
1 chicory head, leaves separated
salt and pepper
Method:
Use a sharp knife to score a criss-cross pattern on the skin of the duck and season to taste.
Heat a large frying pan until hot, add the duck, skin side down, and cook for 7 minutes. Pour away the excess oil and turn the duck over. Arrange the figs in the pan and cook for a further 5–7 minutes until the duck is cooked through and the figs softened.
Remove the duck from the pan and cut into thick slices. Tip away any excess fat, then add the cinnamon, vinegar, honey and orange rind and juice to the pan and swirl around.
Divide the watercress and chicory between plates, place the figs and sliced duck on top, then spoon over the warm dressing and serve immediately.
For smoked duck, orange & fig salad, cut 4 figs in half, drizzle with a little olive oil and 1 teaspoon balsamic vinegar, then cook under a preheated hot grill for 2 minutes on each side until lightly charred.
Toss 150 g (5 oz) watercress with 1 tablespoon sherry vinegar and 3 tablespoons olive oil and divide between serving plates. Peel 1 orange and cut into segments, then arrange on the plates with the grilled figs and 100 g (3½ oz) ready-made sliced smoked duck breast. Total cooking time 10 minutes.
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