Duck Breast With Figs
&
La Viminière

Discover our delicious recipe for duck breast with figs and the wine pairing recommendation from our talented sommeliers.

DUCK BREAST WITH FIGS RECIPE

PREPARATION: 10 MINS | COOKING: 15 - 17 MINS | SERVES: 4

Ingredients:

2 duck breasts, about 400g each

1 knob of butter

1 tbsp liquid honey

1 tbsp balsamic vinegar

2 tbsp Port wine

6 ripe figs

salt and pepper

FINE WINE

PREPARATION:

Remove the excess fat from around the duck breasts with scissors.

Place the duck breasts in a dish skin side down, season with salt and pepper and put in a fridge for half an hour.

Cut the figs in half.

Melt the butter in a large frying pan over low heat. Place the figs open-side down in the melted butter.

Pour in the honey. Cook covered for 15 minutes.

Then turn up the heat to reduce the cooking juices. Deglaze with Port wine. Reserve the figs in a plate and keep their juice aside.

Sear the duck breasts on the skin in the pan so that the fat melts, turn them over and cook for 5 minutes, then repeat for 5 minutes on the other side.

At the end of cooking, deglaze with balsamic vinegar and honey. Add the fig juice. Reduce slightly.

Plate the duck breasts in a fan shape and decorate with figs. Add some sauce and you're done!

THE WINE PAIRING

Our suggestion: CHATEAU FLEUR HAUT GAUSSENS "LA VIMINIERE"

"This cuvée made from 100% Malbec and from a south-facing slope creates a tasting jolt!" - Guide de la Revue du Vin de France 2017 -

This estate has an unquestionable consistency in producing good wines and is the archetypal example of Bordeaux Supérieur. La Viminière is a small parcel of vines specifically chosen for the quality of its terroir, where Malbec does particularly well. This top-of-the-range cuvée is the result of a new approach to winemaking. The result is splendid! Modern, complex, elegant, with a great length, this cuvée is to be tasted urgently!

Duck Breast With Figs&La Viminière