Duck with Glazed Figs and Long Stem Broccoli

Serves 2

Ingredients:
2 Duck legs & 2 breasts, deboned
8 Pieces long stem broccoli
60g English spinach
120 ml Red wine
300ml Beef stock
3 Fresh figs, halved
10g Thyme
50g Butter
1 Lemon
300g mashed potato

Olive oil

Method:

For the stock...
Add stock to pan over medium heat.
Add the wine and thyme
Reduce until half original quantity
Add half the butter and let melt
Turn heat to low to keep warm
Add squeeze of lemon

Preheat oven to 180’C
Salt & pepper and lightly coat duck legs in olive oil
Roast for 45mins – 1hr, then flip to other side
Roast approximate 30-40mins until skin starts shrink from bone
Remove from oven, take out thigh bone and let cool
Finely score duck breast with knife
Salt & pepper, and fry in olive oil for 4mins at low heat
Add the roasted duck legs to saucepan
Turn heat up until duck crisps, about 30seconds
Flip over and fry for further 2mins
Remove from pan and let rest for 2mins
Slice each breast into four pieces

Blanch broccoli till al dente (4 mins)
Then sauté in pan with 25g butter and salt & pepper for 30 seconds
Add spinach, toss once and remove from heat

Throw figs into warm stock for 30 seconds
Divide mash and plate with half broccoli and spinach each on top
Remove figs from stock and plate half each on sides
Place duck on top

Turn heat up on stock to reduce to sticky consistency
Serve over duck.

Enjoy with your Pinot Noir!

To receive a new recipe every month by email,
sign-up for the Caveau Newsletter.