Succulent duck with a deliciously sticky glaze makes a delicious dinner for two! The fresh sage cuts through the richness and provides an earthy, savoury flavour to this dish. For added wow factor pan fry some sage leaves to garnish.
Ingredients (Serves 2)
Prep: 10 minutes/ Cook: 15 minutes
2 duck breasts
170g figs, halved
2 tbsp honey
20g Sage, chopped
150g couscous
200ml hot chicken stock
Method
Preheat the oven to 200oC, gas mark 6.
Score the duck skin and fry, skin side down first for 1-2 minutes each side, transfer to a small roasting tin and add the figs, honey and half the sage. Roast for 10-15 minutes for medium.
Meanwhile, place the couscous in a bowl with remaining sage and pour over the hot stock. Cover and leave for 5 minutes before fluffing up with a fork.
Slice the duck into 4 and serve with the couscous topped with the figs drizzled with remaining juices.
Cook’s tip
Great for special occasions. For entertaining, double the recipe to serve 4.
Where do you buy herbs from in the winter?
Pots of British grown, fresh herbs are available from Marks & Spencer, Sainsbury’s, Tesco and Waitrose, all year round
Visit www.freshlivingherbs.co.uk for more recipes and herb tips.
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