Duck with Port and Figs

Serves: 6

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 4  x 200g duck breasts
• 1 teaspoon(s) rapeseed oil
• 150 ml (¼ pint) port
• 300 ml (½ pint) hot chicken stock
• Zest of 1 orange, plus 1-2tbsp orange juice
• 9  fresh figs, halved

Method

1. Preheat the oven to 200ºC (180ºC fan) mark 6. Using a small, sharp knife, diagonally score the fat of each duck breast, making sure you don't cut into the meat. Trim away any sinew and excess fat.
2. Put the duck, skin side down, with the oil into a large frying pan set over the lowest heat to let the fat run out. This will take 15-20min and can be done up to 24hr in advance (pour the fat into a bowl and use to cook the roast potatoes later). When the skin has turned golden and most of the fat has drained out, put the duck breasts on a rack set in a roasting tin, skin-side up.
3. Cook the duck in the oven for 15min for pink and 20min for well done. Cover loosely with foil and leave to rest while you make the sauce.
4. Put the port, hot stock and orange zest into the frying pan and bubble rapidly until syrupy and reduced by two-thirds. Stir in orange juice to taste along with any of the juices from the resting duck. Season to taste and keep warm.
5. Meanwhile, heat a griddle pan over a medium-high heat and griddle the figs cut-side down for 3min until softened. Slice the duck breasts diagonally and arrange on warmed plates with the figs. Drizzle over the sauce and serve with the vegetables.
6. Cook's tip... Store the duck in the fridge at the end of step 2 covered in clingfilm for up to 24hr. Bring to room temperature before completing the recipe. You can also make the sauce in advance and reheat with the juices from the rested duck. hands-on time 15min, cooking time 45min

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