THE PORT-LACQUER DUCK

(Our Play on Duck with Figs and Port)

THE PORT-LACQUER DUCK

Ingredients: 2 Duck breasts (skin scored), 4 Fresh Figs (halved), 1 tsp Black pepper, 0.5 tsp Allspice, 1 tsp Dried Thyme, 100ml Port wine, 1 tbsp Balsamic vinegar, 30g Cold butter...

Ingredients

  • 2 Duck breasts (skin scored)
  • 4 Fresh Figs (halved)
  • 1 tsp Black pepper
  • 0.5 tsp Allspice
  • 1 tsp Dried Thyme
  • 100ml Port wine
  • 1 tbsp Balsamic vinegar
  • 30g Cold butter

Cooking Method

  1. The Scorch Place duck skin-side down in a cold pan; fry until the fat renders and skin is rock-hard charred; remove duck.
  2. The Architect Fry figs in the duck fat for 2 minutes until caramelized; remove.
  3. The Bloom Add spices to the pan with a 20ml splash of Port; the steam will release the warm aromatic oils.
  4. The Swell Add remaining Port and vinegar; simmer until it reduces to a thick purple lacquer.
  5. The Silk Merge Whisk in the cold butter off the heat; return sliced duck and figs to the silk.
  6. The Final Flourish Top with raw fresh thyme and a dusting of coarse sea salt.

Cuisine: French

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