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Roast duck breast with fig and anchovy salsa
Roast duck breast with fig and anchovy salsa
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Savory fig, caper, and anchovy salsa enhances succulent roast duck.
Ingredients:
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) olive oil
  • 62.50 ml chopped fresh oregano
  • 6 (about 1.3kg) duck breast fillets, excess fat trimmed
  • 40.00 ml balsamic vinegar
  • 4 anchovy fillets
  • 3 tsp baby capers, rinsed, drained
  • 1 garlic clove
  • 6 (about 110g) dried figs, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tsp red wine vinegar
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Preheat your oven to 200C. Mix garlic, 2 tablespoons of oil, and 2 tablespoons of oregano in a bowl. Score the duck skin diagonally. Spread the oil mixture on the flesh side of each breast and season with salt and pepper. Place two duck breasts together, skin side out, and tie them with kitchen string at 3cm intervals to secure. Repeat with the remaining duck breasts. Season the skin with salt and pepper.
  • In a heavy-based frying pan, heat the rest of the oil over medium-high heat. Sear the duck for 2-3 minutes on each side until nicely browned. Place the duck in a roasting pan, sprinkle with the remaining oregano, and roast for 20-25 minutes for medium doneness. Once cooked to your preference, transfer the duck to a plate, drizzle with balsamic vinegar, and let it rest for 15 minutes before serving.
  • In a mortar, combine anchovy fillets, capers, and garlic. Pound into a smooth paste. Add figs and pound into a coarse paste. Slowly mix in oil and vinegar until blended. Stir in parsley and season to taste.
  • Separate the skin from the duck. Slice it, then arrange on a platter. Drizzle with the flavorful juices and serve alongside the fig and anchovy salsa.

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