Duck breast with strawberry and fig sauce

Ingredients for 4

• 4 duck breasts

• Butter

• Garlic

• Chives

• Thyme

• 1 fig

• Strawberry confiture (or jam)

• Caramelised onion chutney

• Balsamic vinegar

• 1 shallot

Directions

• Step 1

  Trim fat off duck breasts and set aside. Then score cross hatches in the skin.

• Step 2

  Pan fry skin down until browned, then seal with bottom and sides.

• Step 3

  Season with salt and pepper

• Step 4

  Mix softened butter, garlic and chives together and lather onto the duck breast.

• 

  Step 5

  Add the duck breast to a sous vide bag with fresh Thyme, then vacuum seal.

• 

  Step 6

  Cook for 1.5 hours in water bath.

• Step 7

  For the sauce: After 1 hour, start rendering down the left over fat in a pan. Then add shallots and cook for 5 mins, then a small clove of garlic for 30 seconds. Add a glass of red wine and cook down. After 5 minutes, add 1/ 2 teaspoons of strawberry confiture and caramelised onion chutney to the pan, a fig cut into 1 cm slices and some balsamic vinegar to taste. Add a knob of butter and simmer down to your desire constancy.

• Step 8

  Once the duck is ready, stick it in a hot skillet for 3-5 mins skin side down, until the skin is nice and crispy. Then leave to rest for 5/10 mins

• Step 9

  In the meantime, break up some cavelo nero or kale into little pieces and drizzle with olive oil and flaky salt. Cook for 3-5 mins in a hot oven until crisp.

• Step 10

• Finishing Steps

• 

  Step 0

  Dress plate with cavelo nero, 1.5 inch sliced duck breast ontop with the rich sauce over drizzle over it.

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