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Duck Breast with Figs, Leek and Vincotto

Duck Breast with Figs, Leek and Vincotto

Duck Breast with Figs, Leek & 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 and freshly ground black pepper
4 Gameford Lodge duck breasts, skin on

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 the fat from the pan (this can be stored in the fridge for future use), turn the heat to low, cover and cook for 2 minutes.

Transfer the duck, skin side up, to the pan with the 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 Girolomoni organic mountain lentils or Sabarot puy lentils

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