in China

Duck breast with apricots and figs

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Ingredients for 4 servings:

  • 100 g fig(s), dried
  • 100 g apricot(s), dried
  • 500 ml port wine
  • 4 pieces of duck breast (300g each)
  • 60 g butter
  • 100 ml chicken stock
  • 2 figs, fresh
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Pour port wine over the figs and apricots, cover, and soak for 24 hours. Remove the fruit and chop it finely. Set the port wine aside. Rinse the duck breasts in cold water and pat dry. Melt the fat and sear the duck breasts on all sides. Pour in the port wine and roast in the oven at 200°C for about 20 minutes. After 10 minutes, add the figs and apricots, along with the stock. Cook the fresh, halved figs for another 5 minutes. Remove the duck breasts and fruit, keep warm. Degrease the stock, reduce slightly, and season. Serve with potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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