Yield: 1 servings
|2 \N||Duck breasts|
|150 millilitres||Chicken stock|
|3 \N||Purple figs|
|\N \N||Icing sugar|
Pan fry the duck and deglaze with port and add chicken stock and simmer to make a light gravy.
Cut figs in half and cover liberally with icing sugar and place under the grill and cook until golden brown and bubbling.
To serve, slice breast and arrange on plate, garnish with figs and spoon over some of the gravy.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.