Duck breast with strawberry and fig sauce

A simple and delicious show stopper.

Author

Josh Odisho

Big foodie

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 136F / 57.8C

Ingredients

• 4 duck breasts
• Butter
• Garlic
• Chives
• Thyme
• 1 fig
• Strawberry confiture (or jam)
• Caramelised onion chutney
• Balsamic vinegar
• 1 shallot

Directions

1. Trim fat off duck breasts and set aside. Then score cross hatches in the skin.
2. Pan fry skin down until browned, then seal with bottom and sides.
3. Season with salt and pepper
4. Mix softened butter, garlic and chives together and lather onto the duck breast.
5. Add the duck breast to a sous vide bag with fresh Thyme, then vacuum seal.
6. Cook for 1.5 hours in water bath.
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.
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
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.

Finishing Steps

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