Magret aux figues

Name: Magret aux figues
Total time: 30 min
Yield: Serves 4
Cuisine: Gascony
Ingredients: 4 duck breasts from southwest France (350 g / 12 oz each); 12 ripe fresh figs; 3 tbsp acacia honey; 100 ml (½ cup) balsamic vinegar; 200 ml (¾ cup) ruby port; 100 ml (½ cup) chicken stock; 60 g (2 oz) unsalted butter; 3 sprigs of fresh thyme; 1 tsp quatre-épices (French four-spice); 1 tsp fleur de sel; 1 tsp freshly ground pepper

Duck breast with roasted figs and port

⏱ 30 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4duck breasts from southwest France, 350 g / 12 oz
12ripe fresh figs
3 tbspacacia honey
100 ml (½ cup)balsamic vinegar
200 ml (¾ cup)ruby port
100 ml (½ cup)chicken stock
60 g (2 oz)unsalted butter
3 sprigsfresh thyme
1 tspfour-spice blend (quatre-épices)
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

4 duck breasts from southwest France, 350 g / 12 oz
12 ripe fresh figs
3 tbsp acacia honey
100 ml (½ cup) balsamic vinegar
200 ml (¾ cup) ruby port
100 ml (½ cup) chicken stock
60 g (2 oz) unsalted butter
3 sprigs fresh thyme
1 tsp four-spice blend (quatre-épices)
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron skillet (32 cm / 12½ in)

1 paring knife

1 wooden spoon

1 baking dish (25 cm / 10 in)

03 — Method

Take the 4 duck breasts out 30 minutes ahead — ABSOLUTELY essential for even cooking.
Score the fat in a crosshatch 5 mm (¼ in) deep without cutting into the meat, so it renders evenly and crisps.
Season generously on both sides and sprinkle with the quatre-épices.
Preheat the oven to 180 °C (350 °F) fan. Halve or quarter the 12 figs and put them in the baking dish with 2 tbsp of honey, 50 ml (3½ tbsp) of port and the thyme leaves.
Roast for 15 minutes at 180 °C (350 °F) until soft and caramelized.
Meanwhile, put the duck skin side down in the large cold cast-iron skillet (no fat needed) and cook over medium heat for 8 minutes until the fat renders and the skin crisps.
Turn and cook 4 minutes on the flesh side for pink. Rest under foil on a cutting board for 5 minutes.
Pour off all but 1 tbsp of the fat. Deglaze with 150 ml (⅔ cup) of port and the balsamic, scraping up the browned bits, and reduce for 5 minutes. Stir in the stock and 1 tbsp of honey. Slice the duck and serve with the sauce and figs.