Roasted Duck Breast on Figs Wrapped in Bacon

The dish tastes better the longer the duck breasts sit in the marinade, so it makes sense to prepare it two to three hours in advance.

Roasted duck breast Score the fat layer of the duck breasts crosswise with a sharp kitchen knife.

Gently roast the “Melagne Noir” in a frying pan without fat. Remove the peel from the garlic cloves and cut them in half.

Put the duck breasts with the pepper, sesame oil and garlic in a freezer bag form and massage the spices well into the meat. Marinate in the refrigerator for two to three hours, preferably a day.

Preheat the stove to 120 °C.

In the meantime, pour the remaining marinade into the roasting pan in which the duck breasts were seared. Add maple syrup, chicken stock and balsamic vinegar and cook the sauce.

Cut the plums into small cubes, add to the sauce form and season with salt, pepper and chili.

Figs wrapped in bacon Cut the peeled figs diagonally into slices two centimeters thick.

Sprinkle each slice with a tiny bit of lemon thyme and wrap with a slice of pancetta. The bacon is easier to wrap if you have put it in the freezer beforehand.

Melt the butter in a frying pan and leisurely roast the figs in it until crisp, basting occasionally with the butter.

Bean vegetables Clean the beans, blanch them for about three minutes in boiling hot salted water, rinse them in iced water and drain them well. Add the

Related Recipes:

Chinese Crispy Duck IRemove the sebaceous gland on the tail and excess fat from the duck. Rinse duck inside and out and dry well... Barbarie Duck Breast on Mango Red Cabbage SaladRemove the stalk and thick ribs from the red cabbage and slice into small strips. Blanch these in boiling hot... Duck Breast with Black Currant Sauce – Otto KochA great cake recipe for any occasion: Preheat the oven to eighty degrees. Score the skin of the duck breasts... Duck Breast with Red Wine SauceCut off the duck breasts in the same way. Set aside any leftover meat. Melt 50 g butter in a saucepan until... Festive Duck with Chestnuts and Baked ApplePreheat the oven to 200 degrees (convection oven 190 degrees, gas mark 3-4). Gut the duck, rinse and dry well... Duck Breast and Roasted Thighs on a Riz Rouge TartletFor the duck breast and roasted thighs on a riz rouge tartlet, first cook the riz rouge in boiling salted... Peking Style Duck BreastPasta dishes are just always delicious! Stir the ingredients of the marinade and soak the duck breasts in it... Duck Breast with Plum Sauce and ZucchiniNoodle dishes are always a good idea! Today Jean-Marie Dumaine recommends a French duck, Chinese flavored... Duck Breast Strips with Honey-Balsamic Vinegar Sauce – For 1 or 4 PeoplePreheat the oven to 70 degrees and heat a plate. Remove the skin and the fat layer from the duck breasts and... Duck Breast and Duck Liver in Traminer JellyA great pasta dish for any occasion: Preheat the oven to 170 degrees (convection oven 160 degrees , gas mark...