Frosted duck with figs and Balsamic Vinegar

Frosted duck with figs and Balsamic Vinegar

Duck with figs is a traditional second course of Italian cuisine. The combination of duck meat with figs is particularly successful, in fact, the sweet taste of figs goes well with the wild smell of duck. Figs are found on the market from June to September, they are very rich in fiber, calcium, antioxidants and prebiotics, a substance that helps to improve digestion. Moreover, despite their sugary taste, they are allies in keeping their blood sugar under control as they are rich in potassium and magnesium. The duck instead has lean meats and oily skin, so it would be appropriate to reduce the use of condiments in cooking. During the marinade you can add a few slices of fresh ginger and orange peel, also if you do not have the Port available you can blend the cooking base with an equal amount of balsamic vinegar. You can prepare the duck with figs even out of season, using dried figs to be re-hydrated for a few hours before using them.


Let the duck breast marinate in a bowl with two tablespoons of oil, a tablespoon of honey, salt, pepper and 4 sprigs of thyme for at least 1 hour. Meanwhile wash the coral beans and cook them in plenty of salted water, then drain and keep aside. In a large frying pan pour half the butter and brown the duck breast on both sides for about 5 minutes. Place the meat in a pan, cover with a sheet of aluminum foil and bake in a hot oven at 200 ° C for 15 minutes. Remove the fat released in the pan from the meat with a sheet of absorbent paper, add the butter, honey and figs cut in half. Cook for 5 minutes on a high flame then blend with the port and continue cooking for 3 minutes. Keep the figs aside and reduce the cooking surface to a high flame by half. Remove the duck breast from the oven, slice it with a knife and place it on the serving plate. Accompany with figs, the cooking base and the snow peas.

Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.

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