Duck with Figs and Ginger Sauce

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 baked. As always I had some difficulty 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.