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

1.

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

2.

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

3.

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

4.

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.

5.

Add in the chicken stock and reduce again by half.

6.

Strain through a fine sieve into another pan.

7.

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).

8.

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

9.

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

10.

Remove the pan from the heat and rest the duck.

11.

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

12.

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

13.

Remove the pan from the heat and rest the duck.

14.

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.

15.

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