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Duck Breast with Figs, Leek and Vincotto

Duck Breast with Figs, Leek and Vincotto

Serves 4

2 Tbsp extra virgin olive oil (EVO)
1 leek, white part only, cut into 2cm slices
2 Tbsp vincotto
4-6 large ripe figs, quartered
2 Tbsp Forum cabernet sauvignon vinegar
Sea salt
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 French style lentils.

Sabato


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