Glazed duck with figs, honey and coriander seed
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Barbary duck breasts | |
| 1 | tablespoon | Light olive oil |
| Salt and pepper | ||
| 1 | Garlic clove; minced | |
| ¼ | tablespoon | Grated fresh ginger |
| ¼ | tablespoon | Ground cumin |
| 1 | tablespoon | Coriander seeds; crushed or ground |
| 4 | tablespoons | Honey |
| 8 | tablespoons | Japanese soy sauce |
| 4 | tablespoons | Balsamic vinegar |
| 6 | Ripe figs cut into quarters | |
| 250 | grams | Carrots |
| 150 | grams | Spring onions |
| 1 | tablespoon | Butter; melted |
| 1 | tablespoon | Honey |
Directions
FOR THE GLAZE
FOR THE GARNISH
To prepare the duck breasts,trim and lightly score the skin with a sharp knife. Season the breasts with salt and pepper.
Heat the oil in a large heavy casserole or frying pan and brown the breasts, skin side down first, over medium high heat for approx 5 minutes.
Turn over and cook on the other side for a further 5 minutes to take them to pink (or medium).
Check on the breasts after this time they should be cooked out and still tender. Pour off the excess fat and remove the duck breasts from the pan, putting them to the side to let them rest while you make the glaze.
Add all the ingredients for the glaze. Bring to a simmer over medium heat on the stove, with the lid off. Allow the glaze to simmer and reduce slightly. After 3-4 minutes add the figs and cook for a further 2 minutes.
For the honey glazed vegetables, cut the carrots into attractive even sized shapes. Trim the spring onions and leave whole. Blanch the carrots and spring onions in boiling salted water, and refresh in cold water when cooked.
Toss with the melted butter.
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