Meals and Courses

Seared Duck and Figs with Watercress Salad

cook 20 mins
  • 4 duck breast fillets
  • 4 figs, halved
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • finely grated rind and juice of 1/2 orange
  • 100 g (3 1/2 oz) watercress
  • 1 chicory head, leaves separated
  • salt and pepper
  • Use a sharp knife to score a criss-cross pattern on the skin of the duck and season to taste. Heat a large frying pan until hot, add the duck, skin side down, and cook for 7 minutes. Pour away the excess oil and turn the duck over. Arrange the figs in the pan and cook for a further 5–7 minutes until the duck is cooked through and the figs softened.
  • Remove the duck from the pan and cut into thick slices. Tip away any excess fat, then add the cinnamon, vinegar, honey and orange rind and juice to the pan and swirl around.
  • Divide the watercress and chicory between plates, place the figs and sliced duck on top, then spoon over the warm dressing and serve immediately.
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