Rich in fibre and calcium, figs add a delicate sweet flavour to this simple duck salad, which is perfect for entertaining.
Serves 6
3 duck breasts (250g each)
1 tsp five-spice powder
1 tsp salt
2 tbsp olive oil
18 whole peeled shallots
2 tbsp sugar
50g butter
9 fresh figs
1 tbsp caster sugar
2 bunches watercress
3 tbsp balsamic vinegar
50ml olive oil (extra)
1 Preheat oven to 250C. Trim breasts of excess fat and sinew. Dust with five-spice and salt. Heat oil in an ovenproof frying pan. When hot add breasts, fat side down, and cook for 30 seconds on high heat. Turn breasts over for 20 seconds. Turn again and put in oven for 4–5 minutes. Remove breasts from pan. Keep warm.
2 Put shallots, sugar, butter and 200ml water in a roasting pan. Cover with foil and pierce a few holes in the foil with a skewer to allow steam to escape. Put the roasting pan in the oven and cook for about 40 minutes at 250C until shallots have softened and started to brown. Remove foil and allow shallots to completely caramelise. Keep warm.
3 Cut figs in half. Put in an ovenproof dish, sprinkle with sugar and cook in the oven at 220C for 5 minutes. Keep warm.
4 To serve, put 3 shallots and 3 fig halves on each serving plate. Slice breast thinly and arrange on top of shallots and figs. Put a pile of watercress leaves on top and dress with vinegar and oil (extra).
