Herb Roasted Duck Breast with Baby Carrots & Fig Jus
Have an at-home gourmet dining experience with this restaurant-quality recipe.
Ingredients
Vegetables
- 400 g potatoes peeled & diced
- 1 parsnip cut into wedges
- 1 bunch baby carrots cut in half lengthways
- 1 drizzle oil
Duck
- 300 g skin-on duck breasts scored 1cm
- 2 tsp Herbs de Provence
Fig Jus
- 50 g semi-dried figs
- ¼ cup boiling water
- 100 g jus
- 1 Tbsp butter
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a half-full kettle to the boil.
- Prep potatoes, parsnip and carrot and toss together on a lined oven tray with oil. Spread veggies into a single layer, season with salt and pepper and roast for 30-35 minutes, until tender and golden.
- Cut each fig into quarters and place in a small heat-proof bowl. Cover figs with boiling water measure and set aside to soak.
- Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry, season with salt and pepper and coat in Herbs de Provence.
- Heat a medium, dry fry-pan on medium-high heat. Cook duck, skin side down, for 5-6 minutes, until fat has rendered. Flip and sear for a further 1 minute, until lightly browned. Reserve pan. Remove vegetables from oven and transfer duck to tray. Return tray to oven and cook for 5 minutes. Remove tray from oven, remove duck and rest, covered. Return vegetables to oven for remaining cook time.
- Wipe reserved pan clean and place over medium heat. Add figs, soaking water and jus to pan and bring to a simmer. Simmer for about 2 minutes, until slightly reduced. Remove pan from heat and stir through butter to melt. Season to taste with salt.
- Thinly slice duck.
- Serve vegetables with duck. Spoon over fig jus.
