Duck breast with Vino cotto and roasted Figs
2 duck breasts
2 tablespoons Verjus
1 tablespoon Vino cotto
a few sprigs of fresh thyme
salt and pepper
2 ripe purple figs, rinse and pat dry
1/2 bunch watercress or handful of spinach, washed
2 tablespoons orange juice
4 teaspoons Vino cotto
½ teaspoons dijon mustard
3 tablespoons olive oil
salt and pepper
Preheat oven to 220C.
Score the fat side of each duck breast diagonally in both directions, making diamond shapes, at 2cm intervals.
Heat a large ovenproof frying pan to maximum, no oil needed.
Season the duck breast and place skin side down in pan. Place a weight on the duck breasts (ie. a plate to help cook the breast evenly). Cook for 3–4 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin, then turn and sear briefly on the other side.
Pour the verjuice and vino cotto over the duck breast and add the sprigs of thyme to the pan. Place the pan into the oven. Cook for 6-8 minutes, then remove and set aside to rest skin side up in a warm oven for 3-4minutes.
Meanwhile cut figs into quarters leaving base intact to form a star shape when figs open.
Place on oven tray and drizzle with a teaspoon of honey.
Bake for 10 minutes or until golden brown.
To make the dressing, combine all of the dressing ingredients in a bowl and whisk.
Gently toss dressing through the watercress or spinach.
To serve, place the watercress or spinach in the middle of the plate, top with roasted figs and thin slices of duck breast. Drizzle with extra Vino cotto and serve immediately.