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Roasted Breast of Duck, Charred Chicory with Fig & Date Jus


  • 2 Shallots
  • 1 Carrot
  • 1 Leek
  • Garlic (2 Cloves)
  • Celery (1 Stick)
  • Thyme (1 Sprig)
  • 1 Bay Leaf
  • Red Wine (20ml)
  • Port (100ml)
  • Red Wine Vinegar (50ml)
  • Chicken Stock (500ml)
  • Otter Vale Date and Fig Relish (2 Tsp)
  • Vegetable Oil
  • 2 Duck Breasts
  • Otter Vale Redcurrant, Mint and Orange Jelly (4 Tsp)
  • 1 Head of Chicory
  • Caster Sugar
  • Soy Sauce (100ml)
  • Orange Juice (400ml)
  • Butter (50g)
  • 4 Fresh Figs
Reference intake
erudus roasted breast of duck charred chicory fig and date jus nutrition and calorie reference intake
Dietary info


Contains Cereal Containing Gluten
Contains Milk
Contains Soya
Contains Celery
Contains Sulphur Dioxide



For the Fig & Date Jus: Roughly chop the shallots, carrots, celery, leek and garlic.


Add enough vegetable oil to cover the bottom of a medium-sized pan and place over a medium heat until it starts to smoke.


Add the chopped vegetables and, keeping them moving, cook until they reach a dark brown colour.


Add the thyme, the bay leaf, then the red wine, port and vinegar. Turn down to a low heat and reduce the mixture until very little liquid is remaining.


Add in the chicken stock and reduce again by half.


Strain through a fine sieve into another pan.


Return to the heat and reduce again until syrupy, then add the date and fig relish (If the sauce is too thick, add a splash of water).


For the Duck: Season the duck breasts with salt and pepper and place them in a cold frying pan.


Bring the pan up to a high heat and cook the duck evenly until both sides are golden brown.


Remove the pan from the heat and rest the duck.


For the Chicory: Remove any damaged outer leaves then cut the chicory in half, lengthways.


Sprinkle the chicory with a little caster sugar and caramelise in a hot pan.


Remove the pan from the heat and rest the duck.


To Serve: Cut the figs in half and place a teaspoon of Otter Vale Redcurrant, Mint and Orange Jelly on each fleshy fruit half and then place under a hot grill to glaze.


Slice the duck breasts and plate with the chicory and figs then pour over the jus.