The is duck recipe comes from Diane Holuigue’s “The French Kitchen.”
The figs are poached for 2 mins in a syrup of 2 tbsp sugar, 6 tbsp water and 1 tbsp brandy.
The duck was pan-cooked and then backed. I had some difficulty as always getting the duck right.
The sauce was made in the duck pan with most of the fat drained off. Add 2 diced eschallots and 30g butter and fry very briefly, then add 4 tbsp ginger wine and 300ml chick stock and simmer to reduce to half. Finish by adding 40g butter and season.
I served the duck in cauliflower puree with baked cauliflower, carrot puree (cooked in orange juice), peas and beetroot.