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You are here: Home / Poultry / Duck with Figs and Ginger Sauce

Duck with Figs and Ginger Sauce

July 8, 2018 by admin Leave a Comment

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.

Filed Under: Poultry

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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