John Myers
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Duck Breast on Punch Figs with Green Beans and Boiled Potatoes
The perfect duck breast on punch figs with green beans and boiled potatoes recipe with a picture and simple step-by-step instructions.
For the duck breast fillet:
- 5 Pc. Duck breast
For the punch figs:
- 6 Pc. Figs ripe
- 200 ml Red wine
- 100 ml Port wine
- 50 g Cane sugar
- 1 Pc. Clove
- 1 Pc. Bay leaf
- 2 St Allspice grains
- 4 Pc. Crush peppercorns
- 3 Sch. Ginger
For the green beans:
- 450 g Green beans
- 4 Pc. Peppercorns
- Salt
- 30 g Butter
- 8 Sch. Streaky bacon
- 1 kg Waxy potatoes
Duck breast fillet
- Fry the duck breast fillet on the skin side in a pan and turn until crispy. Then place on a wire rack and put on the top shelf in the cold oven. Use the surface grill to continue frying the skin until crispy. After roasting, season with salt and pepper.
Punch figs
- Let red wine, port wine, sugar and spices simmer for about 15 minutes and pour everything through a sieve. Add the halved figs, bring to the boil, remove and keep warm. Reduce the brew by half, or thicken it with a little cornstarch. Finally put the figs back in and keep everything warm.
Green beans wrapped in bacon
- Wash and clean the beans and, if necessary, unthread, do not break. Bring salted water with the peppercorns to a boil in a saucepan about two fingers high. Put in the beans and cook on a mild heat for about 6-8 minutes.
- Then remove the beans from the brew and rinse with cold water. Then lay out the bacon slices, cover with 6-8 beans and roll up the bacon. Melt the butter in a pan and toss the packets in it.
Salt potatoes
- Peel the waxy potato and let it boil in salted water for about 15 minutes.
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