Skip to content

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

Ingredients

  • 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

N/A

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

Method

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.