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Ingredients
- Vegetable oil
- 4 duck breasts, trimmed
- Salt and pepper
- 2 tbsp red wine vinegar
- 50ml port
- 4 figs, cut into quarters
- 1 handful picked watercress, washed
Method
Pre-heat oven to 200C. Put a baking tray in the oven.
Heat a frypan with a little oil and fry duck breast, skin-side down, until golden brown. Season with salt and pepper. Turn onto flesh side and seal. Remove duck from pan and put duck skin-side down in hot baking tray and bake for five minutes. Rest in a warm spot for 15 minutes.
To make the sauce, pour any remaining juices from baking tray into frypan, drain off excess fat and heat pan with the vinegar to deglaze. Add port and reduce to a syrup. Add two figs, mash with a fork and simmer for three minutes. Add remaining figs and toss in sauce.
