© The Artist.
Here’s how I’d do them:
Slow fry the duck’s breast in a frying pan, Cook till rosy red but still bleeding. Keep the fat on as this is what you will make the gravy from. Ducks fat spits alot when hot, so watch out ! Take the meat out & stand on carving board. Add figs,turn up the heat & flash fry. Let them caramelise somewhat . Salt, pepper & a twissle of Armagnac (more grapey than Cognac). Burn off alcohol & add some boullion to liquify. Cut the meat in a fan-tail of slices, then pour over the gravy & figs. Serve on a bed of lettuce & toast ,preferrably high gluttenso as to go with ‘stick’ in the fig juice. A glass of high tannin Bergerac red will clean the palette.
150 € / 100 £ UK / 200 US dollars.
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