Duck Breast with Figs, Leek and Vincotto
1 leek, white part only, cut into 2cm slices
4-6 large ripe figs, quartered
4 Gameford Lodge duck breasts, skin on
freshly ground black pepper
Heat EVO in a large frying pan and gently fry leeks for 2-3 minutes until coloured and softened. Add vincotto and figs and simmer for 2-3 minutes until figs are soft. Add the vinegar and remove the pan from the heat.
Season the skin of each duck breast with salt. Heat a separate pan over a medium heat and place duck breast skin side down in pan. Cook for 8 minutes until golden and crisp and a lot of the fat has rendered into the pan. Pour fat from pan, turn heat to low, cover and cook for 2 minutes.
Transfer the duck, skin side up, to the pan with the vincotto, leek and figs. Bring to the boil then turn off heat and add pepper to taste.
To serve: Slice the duck thinly on the diagonal and arrange on a serving platter with the leeks and figs. Spoon the vincotto sauce over everything. Serve with our
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